Breakfast lovers go berserk for Heart and Soul Cafe's incredible breakfast plates. But The Suicide Stack had Outrageous Food's Tom Pizzica stuffed to the brim. There are more than 13 layers (and 35 pounds) of breakfast goods on the plate of eggs, ham steaks, hash browns and ladles of country gravy.
There are 11 different varieties of hot dogs and 60 kinds of toppings at The Slaw Dogs. As Tom Pizzica discovered on Outrageous Food, that equals 38 quintillion combinations! Among those, Tom says the TNT Dog remains "a masterpiece" with its chili, cheddar cheese and egg fried inside a tortilla.
Tom Pizzica raves about the special at Smokin' Betty's: a Thanksgiving Tur-Duck-En burger that features homemade stuffing, cranberry sauce, Southern-style gravy and sweet potato ribbons. Chef Artt Ward adds bacon for extra flavor and uses duck mousse with Port wine to class up this local favorite.
Head here for decadent treats like the massive Pumpple Cake. Pie and cake are creatively (and deliciously) combined to form the Pumpple. A top layer of apple pie-stuffed vanilla cake is stacked atop a base of pumpkin pie-stuffed chocolate cake, with buttercream frosting holding this beauty together.
Tom Pizzica of Outrageous Food is wowed by fifth-generation Pastry Chef Bobby Jucker's Pumpecapple Piecake -- a decadent dessert that contains three pies inside of a giant cake, described by a fan as "literally a party in your mouth." Regulars also love the crunchy gingerbread men all year long.
Digger's Diner champions itself on perfecting all-American classics like chicken fried steak and juicy cheeseburgers. But for the ultimate "champ," Tom Pizzica of Outrageous Food discovered The State Champ burger. The specialty burger weighs nearly 6 pounds and will need a team to finish it off.
On Food Network's Outrageous Food, Tom Pizzica discovers the Wall Street Burger Shoppe in New York, NY, offering the lavish Richard Nouveau Burger, made with Kobe beef, shaved black truffles, foie gras and golden truffle mayonnaise.
Fat Sandwich's enormous hoagies make it a popular hangout for local sports teams, and the hometown winner is undoubtedly The Big Fat Ugly. Outrageous Food's Tom Pizzica helped assemble the behemoth, which consists of 25 ingredients, including four cheeseburgers tightly wrapped in a bread roll.
A little outside of Salem, Ore., Mt. Angel Sausage Company has been making Oregon a hotbed of brats, with its more than 16 different kinds of sausages, from spicy chorizo to pepper cheese. Outrageous Food's Tom Pizzica's pick has to be the four-alarm Fire House Brat made with ghost chile peppers.
This California grill is a headquarters for hot wings, stirring up six heat levels of sauce from the mild "Safe" to the terrifyingly spicy "Ring of Fire." Featured on Outrageous Food, the famously fiery wings start with a "mouthful of flavor" but end with a spice explosion that makes grown men cry.
Move aside, vanilla. At Max & Mina's there are more than 5,000 ice cream flavors to choose from. Newcomers are welcome to old standbys as well as unique flavor combinations like French Toast, Beer and Cookies, Cranberry Vodka and Tom Pizzica's choice: Pizza with Chocolate Chip Cookie Dough.
Bartolini's signature meatball sandwich isn't for the faint of heart — or stomach. As Tom Pizzica learned on Outrageous Food, the 3-foot sandwich includes 40 meatballs placed side by side on a French loaf. Not so hungry? The scratch-made Italian menu also features customized pasta dishes.
Cactus Bob's BBQ Corral is famous for its juicy smoked barbecue meats. But owner Craig DeDecker's fame also comes from the "liquid death" Showdown Sauce. On Outrageous Food, Tom Pizzica attempted to eat the sauce that uses ghost peppers along with four of the spiciest hot sauces on the market.
Outrageous Food host Tom Pizzica could barely finish Fire on the Mountain's El Jefe wings, as they come smothered in a fiery blend of jalapenos, Frank's RedHot and Cajun seasoning. Luckily, they also dish out milder wings such as Bourbon Chipotle, Buffalo Lime Cilantro and Raspberry Habanero.
Jake's Sandwich Board pays homage to Philadelphia with a two-foot Philly cheesesteak grilled in au jus sauce that left Tom Pizzica impressed. And that’s not the only massive creation churned out at this spot. Josh Denny tackled The 100/100 sandwich, which weighs in at a whopping 9 pounds. A 24-inch roll is slathered in spicy mayonnaise, stuffed with crisp strips of bacon, fork-tender roasted pork and sharp provolone cheese, then finished with generous squirts of Sriracha-laced mayonnaise for extra kick.