From our family to your's
Go Where The Locals Go
Madisonians love great BBQ. Since it opened in 1991, Crowe’s BBQ has been the #1 spot for BBQ in Madison, GA.
What makes us different?
You might hear us say around here “If we could bottle that smell, we could quit working.” That’s because we slow smoke all of our meat with hickory and pecan, along with a whole lot of time and love, to craft the most delicious meat you’ll ever put in your mouth.
The man that started this restaurant, Phillip Crowe, has always taught us three things:
If you cook great consistent food, keep your restaurant extraordinarily clean, and treat your guests with the upmost hospitality, then you won’t have any trouble getting people to come eat your BBQ.
Yes, we are serious about BBQ, but that’s where serious stops around here. At Crowe’s BBQ, we encourage family and friends to sit down, unwind, and get messy with us.
What's In Sauce
Most people love our BBQ sauce because you can put it on anything. From a Lay’s potato chip to drenching your coleslaw in it, we only have one sauce because that’s all that’s needed.
How It All Got Started
Starting in the early 1960s, L. J. Crowe ran a dairy in Dekalb County, GA where he bottled and sold milk. Every year he would host a customer appreciation day where he would cook stew and smoke hogs for hundreds and hundreds of people on Barbara Sheila Creek in Dekalb, Ga. The kids would play in the creek and the men would throw horseshoes.
L. J.’s son, Bobby Crowe, bought a country store in Gwinnett County (Centerville) in 1976 where he started cooking BBQ. This was the first time the Crowe family cooked commercially. Soon after the store opened, they started catering and selling at the Gwinnet County Fair. Bobby Crowe was the one who created the sauce recipe that is now used at Crowe’s. This sauce resembles the original sauce L. J. Crowe would use. Bobby also set out to keep the family recipe of the stew and coleslaw they made. Phillip Crowe, Bobby’s son, would tag along with him as he grew up and his daddy cooked for others. He always remembered his father saying, “The meat has to be good before you put sauce on it. If the meat isn’t good by itself, the sauce won’t make it better.” In the following years, Bobby opened a restaurant in Snellville, but eventually sold out due to health issues.
After years of running a dairy, Phillip Crowe went back into the restaurant business to open Crowe’s BBQ in an old car wash in Madison, GA in 1991. Since then, Phillip’s goal has been to stick to the roots and traditions set by his father and grandfather. He has established these traditions and passed down these recipes to his family.
After having grown up and worked at Crowe’s, Phillip’s son, Ben Crowe, has now stepped in to run the restaurant along with his partner, Mason Carter. Ben follows in the footsteps of his father in keeping the family traditions and ways of smoking meat.