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.

For more than two decades, Randy's Premier Pizza has taken pizza to new levels — and widths. As owner Chef Randy Hueffmeier showed Outrageous Food's Tom Pizzica, that means a 48-inch pizza requiring 10 pounds of cheese and a gallon of tomato sauce. Smaller appetites should try the pizza fries.

Gelato genius Pete Palazzolo offers Tom Pizzica of Outrageous Food a taste of Polish Sausage, one of his 600 flavors (from classic vanilla to White Chocolate Poppy Seed), which he combines with honey, allspice, and currants. Tom was ecstatic about this treat, exclaiming, "It really works!"

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.

The Brooks family of B&B Grocery created The Killossal, which is piled high with deli meat, pork tenderloin and burger patties. Tom Pizzica calls it "absolutely gorgeous," but also suggests the other more traditional sandwiches, such as the local favorite, Garlic Sausage and Kosher Corned Beef.

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.

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.

Punky's Pizza with vodka sauce has been luring customers to its old-world restaurant since 2002. But it wasn't until the restaurant introduced panzarottis that customers began stretching their waistbands. The 6-pound bread pocket is stuffed to the brim with cheese, mushrooms and homemade salami.

Chicago's Dog House opened as a mix between fast food and gourmet eats. The eatery serves traditional Chicago dogs, as well as weekly hot dog specials where you can sample pheasant, rabbit and alligator dogs. Make sure to try the potato Frips — not quite fries and not quite chips.

On Outrageous Food Tom Pizzica checks out the super-spicy Taco from Hell at Rockin' Taco in Chicago -- with a challenge to see who can pack away the most.

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.

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.

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.

At Pizza Casbah in Fort Collins, Colo., Tom Pizzica of Outrageous Food oversees a food challenge where customers try to finish a 30-inch pizza in less than an hour. Even if you're not trying to win the gold, stop by this locally owned establishment and craft your pizza from a long list of toppings.

Tom Pizzica fell in love with a signature dish from the Tin Star Cafe & Donut Haus, The Glutton Sandwich, which piles barbeque on a cinnamon apple fritter, resulting in an ideal combo of hot and cold, spicy and sweet. Tom hits it off with Chef Andrew Schutt, exclaiming, "that is AWESOME."