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.
Since 1956, Jaxon's has been scooping out giant ice cream sundaes — and when we say giant, we mean giant. Outrageous Food's Tom Pizzica (and a junior basketball team) barely finished The Kitchen Sink, a sundae with 36 scoops of ice cream. Note: The Kitchen Sink is for parties of four or more.
Who said cupcakes can only play in the sweet sandbox? Philly's It's a Cupcake! has every hankering covered. Need sugar? Reach for Sweet Potato Pie with Buttercream. Craving savory? The Tapas is a monster spicy-corn cupcake with garlic aioli, smoked salmon, tomatillo guacamole and a lime shrimp.
Rock Rest Lodge has been a Colorado institution for its peanut butter burgers, Old West charm and crazy-spicy hot wings. As Tom Pizzica learned, manager Bob Knuth grows ghost peppers in his basement so he can use them for the "killer" hot wing sauce made with wasabi and a hint of cola for sweetness.
The Clinton Station invites its customers (and Outrageous Food host Tom Pizzica) to experience the "8th Wonder of the World." Known for their burgers that come in 1-pound, 7-pound and 30-pound portions, Clinton Station Diner beat their own record when they created this gargantuan 105-pound burger.
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.
The chocolate makers at Lillie Belle Farms know artisan gourmet truffles to blood orange bonbons. Here, chocolate becomes a work of art. On Outrageous Food, chocolatier Jeff Shepherd gave Tom Pizzica an example of his artistry by creating a 25-pound chocolate replica of a 1969 Les Paul guitar.
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.
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.
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.
Often called a "bacon lover nirvana," Paddy Long's has infused every inch of their menu with bacon (e.g., bacon-wrapped dates, beer-battered bacon strips and the BBQ bacon burger). The ultimate bacon feast comes from The Bomb, a five-pound behemoth of a sausage wrapped in an interlaced bacon weave.
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."
Yagumo Sushi features an array of sushi and hand rolls, from Rainbow Rolls to albacore tuna. But the No. 10 sushi roll requires customers to sign a waiver. The No. 6 and No. 7 sushi rolls are hot, but No. 10's extra wasabi oil makes what Tom Pizzica on Outrageous Food calls "a bolt of lightning."
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.