After someone beat their 36-inch burrito challenge, Gus' Mexican Cantina challenged customers to a 72-inch burrito. The massive 9-pound burrito comes with a pound of seasoned pork and six cups of rice, as well as chicken, beef and pork mixed throughout. The Nachos Supremo is equally satisfying.

Pizza Doctors have cured thousands of customers from lackluster pizza. Outrageous Food's Tom Pizzica loved trying the Thanksgiving Dinner pizza and the Spicy Blood Mary pizza that's like eating the drink. Kids adore Pizza Doctors too; dessert pizzas come with toppings like skittles and gummy worms.

As the name suggests, Stuffy's II loves portion sizes that leave customers stuffed. In addition to 12-egg omelets and massive elephant ear cookies, Stuffy's II is known for scratch-made cinnamon rolls. Tom Pizzica unlocked his jaw for these dinner plate-size rolls with three cups of icing.

Though Tom Pizzica of Outrageous Food originally visits McKinney, Texas, to help The Pantry Restaurant create a 5-foot pie as a thank-you to local police and firemen, he falls in love with Chef Shelly Kendall's signature chocolate chip pecan pie. Open for lunch, this locale is rustic and inviting.

Feast may be doing a "full throttle assault on Peter Cottontail" says Frank Bruni on The Best Thing I Ever Ate, but its hearty European-style cuisine has earned rave reviews from across the country. The fried rabbit liver and kidneys may be simple, but it easily makes Bruni's best-of list.

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.

Fall in love with a Texas tradition at Houston institution Hickory Hollow: an award-winning chicken-fried steak. Tom Pizzica of Outrageous Food goes for the "Large Rancher" -- a 22-ounce piece of "Texan goodness" he claims is "so tender it cuts like butter" -- and a side of jalapeno potato poppers.

The question at Marianito's Extreme Texas is "Why be normal when you can go extreme?" Here you'll find enchiladas the size of sub sandwiches and the ultimate in burritos. The Grizzly weighs in at 7 pounds and measures 18 inches, packing 2 pounds of refried beans inside huge 14-inch tortillas.

Outlaw Chef Catering makes food the way it was made way back when. With chuck wagon in tow, Chef Terry Chandler delivers a unique gastronomic catering experience. For an authentic cowboy plate, try the famous Son of a Gun Stew, comprised of cow's tongue, beef cheeks and more.

As the name suggests, this Pennsylvania spot puts out plenty of wings -- 1,330 flavor varieties in total. Choose from classics like bacon-cheddar or honey-garlic ranch, get weird with chocolate s'mores, pumpkin pie or fruity pebble-crusted chicken, or try the hottest wing of all: Nuclear Hell 2.

For the adventurous in Bedford, Pa., Tom Pizzica of Outrageous Food suggests visiting the energetic atmosphere of Bad Boyz Bistro and trying The Hellraiser -- hot wings that contain habaneros, ghost peppers, Sriracha sauce and a pepper extract that hits 5 million on the Scoville scale of spiciness.

Housed in a former Catholic Church, The Church Brew Works is where "the menu is as outrageous as the atmosphere," says Tom Pizzica on Outrageous Food, where he learned of the smoked salmon, rattlesnake and crocodile pierogi. For a heavenly pairing, try all three with the award-winning lagers.

At Pittsburgh's Fat Head's Saloon, regulars are rewarded by getting a sandwich named after them, and Wayne's Southside Slopes is the most popular; it contains fried pierogi, onions, kielbasa and horseradish sauce. Tom Pizzica sighs with joy: "You know it's a good sandwich when you're wearing it."

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.

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: The 100/100 sandwich 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.