The Stadium Grille has been grilling since 1990, and many people have asked me how I came up with the concept.

It started when I was a young boy and I went to the store with my Dad to buy a simple 30-inch grill. Assembly took the better part of an hour, and the grill featured a “high tech” handle that raised and lowered the cooking grate into three different positions.

Once assembled, the charcoal was soaked with lighter fluid and a match tossed onto the pile. When the blaze subsided, I helped my Dad grill hot dogs, burgers, steaks, and chicken while my Mom prepared homemade sauce that required a heap of paper napkins.

Grilling has remained my favorite method of cooking as it always means lots of smiles and satisfaction. Granted, the Stadium Grille high tech grills seal in the flavor better than that old three legged round grill. Our Oklahoma Smoker uses real hickory to smoke our chicken and ribs and we’ve added fresh fish, Ostrich, and Bison, but the premise remains the same. Fresh ingredients and a lot of care go into our meals, and we even put you to work at our build-your-own toppings bar. My Mom never had Honey Mustard sauce for our chicken!

If you are a long time guest, I thank you for your continued support. If this is your first time, I appreciate your trust in us andI hope that you enjoy your experience. Either way, please be sure you let us know what you think so that we can continue to improve.

Thank you for letting me do what I love to do!

Bob Batley
President and Founder, Stadium Grille Restaurants