In N Out BBQ

Vibrant and bustling O’Connell Street is one of Adelaide’s most dynamic and reliable food destinations. Located at 40A O’Connell Street, In ‘n’ Out BBQ is a charcoal BBQ house serving char grilled meats, burgers and platters in a casual setting. The menu is primarily meat – skewers, burgers, kebabs, individual plates, platters for groups and of course sides, salads and sauces. It is a large menu, so when we popped in for lunch we tackled a few burgers, the salmon plate and had a taste of the wings and ribs.


Burgers with good height photograph well and with this in mind, we ordered the Double Cheeseburger. When it comes to meat, you certainly get your moneys worth as it comes with two generously sized patties. After a bit of effort, we finally wrapped our mouths around this enormous burger and detected some of the trademark BBQ char flavour. Accompanied by pickles, onions and cheese, the menu touts a special sauce which there wasn’t enough of. With so much meat the burger was out of proportion and we were better off ordering the single version.

The Hickory Burger was more balanced, moist and tasty. A single beef patty had spent less time on the grill than the patties in the Double Cheeseburger. Battered onion rings, cheese and salad ingredients were added, topped with both Hickory BBQ sauce and In ‘n’ Out’s special sauce. In this instance the use of two sauces works well, creating an enjoyable burger.


The chicken Peri Burger had a delightful heat and this was the favourite of the dishes we tried. A grilled chicken breast was topped with battered onion rings, shredded iceberg lettuce, sliced tomato, cheese, pickles and onion. Again, there was sufficient sauce and the result was a tasty, satisfying burger.


For those looking for a lighter option a new fish plate has been introduced. A large piece of Atlantic Salmon cooked to retain a little opaqueness in the centre of the flesh. A crispy skin was achieved however some parts were cooked more than we liked. The salmon was served on a bed of chips and accompanied by a Lebanese salad of lettuce, tomato, cucumber and segments of toasted flat bread.


The American BBQ Ribs were individually served and doused in a BBQ sauce. They spent a little too much time on the grill, the narrow ends tasting quite burnt. In saying that, the meat was tender and fell away from the bone.

The Lemon Chilli Chicken Wings were salty and crisp. While not blackened by the grill the familiar char flavour was present. A Lemon pepper seasoning had been liberally applied to the wing which had the tip removed but served with joint un-separated.

There is a fine line between char grilled and burnt and in this case the line needs more respect. Rather than the charcoal enhancing the flavour of the meat it became the flavour. At the conclusion of the meal, our mouths had tasted a bit too much charcoal. More restraint with the flames will allow the character of the meats, marinades and spices to shine.

Words by Kate Wilkinson

WHERE: 40A O’Connell St, North Adelaide


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