Many have tried but few have succeeded in completing Pho 87's giant Phozilla challenge. On Outrageous Food, Tom Pizzica discovered Pho 87's signature noodle soup with a savory beef broth. The challenge requires diners to finish the 12-ingredient, 10-pound bowl of pho in less than 1,987 seconds.
Tom Pizzica went to Burger Jones to see the "outrageous things with burgers, fries and shakes" they serve, like the hard shake the Southern Belle, made with caramel, peach schnapps and bourbon. The most outrageous item? The Meat Your Maker, a 10,000-calorie, 16-layer burger with fried cheese curds.
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.
Diners at Shelby's will never leave hungry. In addition to its menu of hearty breakfast classics, Shelby's serves The Terminator, a 24-inch pancake with four fried eggs and six pork sausage patties. But wait! There's still 2 pounds of bacon, home fries and a couple slices of toast to finish it off.
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.
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."
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.
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.
Lansky's in New York, NY, is stacking up a whopping seven-pound sandwich of corned beef and pastrami between potato knish, on Food Network's Outrageous Food with Tom Pizzica.
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.
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.
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.
Tom Pizzica continues his quest for Outrageous Food at Mallie's Sports Grill & Bar where he helps assemble a whopping 300+ pound burger that earns them the Guinness World Record. When not breaking records, Mallie's offers classic 10-lb pound burgers and locally renowned sweet potato fries.
The really big pizza at Virgilio's Pizzeria is aptly named The Hugilio. Measuring more than 2 feet wide, The Hugilio weighs in at 11 pounds, as it's topped with piles of mozzarella and homemade sausage. As Tom Pizzica learned, a sports team is a prerequisite for finishing this beast.
Tom Pizzica delights in Chef Tara Simon's crafting of a new twist on pigs in a blanket: bacon candy. At The Sticky Pig, she creates combinations such as coconut and curry, strawberry jam and Pop Rocks, and rum and pineapple all with candied bacon. It's just as delicious as it sounds.