Atlanta: Barbecue, Brunch and the Bayou
Josh Denny rolls into Atlanta in search of a titanic Southern trinity. Bone Lick BBQ serves up the Death by Sandwich, a five-pound muffaletta piled high with pulled pork, brisket, collard greens and coleslaw. Cajun cooking comes east at Henry's Louisiana Grill, where a nine-foot po' boy named The Big Bayou Monster boasts thirty pounds of fried shrimp, crawfish, oysters and alligator. Then, a southern classic gets ginormous at Peach and The Porkchop when three pounds of chicken and waffles and a dozen fried eggs are piled atop two-foot wide pancakes for the Ultimate All-In-One.
Colossal in Columbia
Josh Denny cruises through South Carolina's capital sampling substantial local favorites with a side of Southern charm. First up is Bourbon's The Champ, a 14-inch gravy-laden biscuit loaded with savory meats and half a dozen eggs, that will have the state legislature calling for adjournment! At Henry's, there's the Hungriest Bennett, a 12 ½ pound hash brown casserole jam-packed with everything the restaurant has to offer for breakfast. Then, there's The Cinnamonster. At 22 inches wide and half a foot high, this capital-sized cinnamon roll at The Devine Cinnamon Roll Deli is so popular, it just may run for office.
Crunchy Cheesy Charleston
Josh Denny heads south to Charleston, S.C. to see if a Yankee can tame the city's biggest bites. Kitchen 208 amps up a southern classic with a sixteen-inch high chicken and waffle sandwich called the Belle-gem Triple Play. Mex 1 Coastal Cantina constructs a colossus of crunchiness with their mountain of Big Papa Nachos, featuring house-smoked chicken and pulled pork, queso and a generous topping of fried shrimp. Then, it's on to Sesame Burgers and Beer to take on The Juggernaut, a five-pound, nine-inch high burger overflowing with chili cheese fries, bacon and chipotle cream sauce.
Jacksonville's Jumbo Eats
Josh Denny arrives in Jacksonville to tackle the biggest meals in Florida's biggest city! The Sea Monster makes landfall at Beachside Restaurant and Seafood Market, netting five types of ultra-fresh seafood cooked three different ways, then rolled into a grilled burrito. Black Sheep gets ridiculous with The Ri-Duck-ulous Banh Mi, a five-foot long baguette stuffed with ground duck breast and a half-dozen veggie toppings. Then, Gas Full Service Restaurant pumps out The Full Tank, a three-pound sandwich on an eight-inch bun, fully loaded with beef burgers, a deep-fried serving of pulled pork and a patty of fried cheese.
Spicy, Smoky and Sweet in Sin City
Josh Denny rolls into Sin City on the prowl for its most decadent eats. At Truffles N Bacon, he battles The Belly of the Beast, a burger masterpiece that piles on more than four pounds of ground beef and pork belly, topped off with tater tots, melted cheese, peppers and Korean mayo. At Rollin' Smoke Barbecue, he tastes the Triple Gut Buster, a thirteen-pound, two-foot sandwich overflowing with three types of smoked meat, waffle fries and more. Then, right in the middle of the famous Vegas Strip, a favorite dessert gets supersized at LAVO with the Skyscraper Strawberry Shortcake, a multilayered tower brimming with shortcake, whipped cream and pounds of strawberries.
Phoenix's Finest Imports
Josh Denny rides into Phoenix, a desert metropolis where transplants from other regions have had a massive impact on local food and culture. At El Palacio, the best of Mexican cuisine is rolled into El Bandido, a 28-inch burrito that will steal your heart and your hunger. Chompie's New York-style deli serves up Bubbie's Belly Buster, a ten-pound beef brisket sandwich stuffed with enough comfort food to make any grandmother proud. Then, it's a Midwestern cookout at Porkopolis, where The Triple Brady Bacon Burger towers 14 inches high and boasts three juicy hamburger patties with three different types of pork.
Tucson: Biggest Orders on the Border
Josh Denny two-steps into Tucson, Ariz. in search of the Southwest's most monumental meals. Boca Tacos y Tequila serves up the Titanic Taco Dog, a five-pound taco piled high with pinto beans, cactus salsa and bacon-wrapped hot dogs. Mega meat and searing heat come together at Lindy's on 4th, where a six-pound burger named The Burn Out gets topped with jalapenos and pepper Jack cheese, then smothered in a sauce made with the hottest chili on the planet. Finally, the Stray Dogs Grill rolls out a sixteen-inch-wide, chocolate-filled glazed doughnut called The B.F.D.
Pittsburgh: Bacon and Burger Bonanza
Josh Denny hits the steel city with his ironclad love of massive meals. At Emporio, they roll out The Six Pack, a gut-busting sandwich made from a full loaf of ciabatta packed with half a dozen huge meatballs. Primanti Bros does an oversized version of the classic Pittsburgh grilled meat sandwich stuffed with coleslaw and fries with their Triple Pitts-Burger. For earth shattering flavor, Bakn has created the Bakn Quake, three 20-inch pancakes filled with fried eggs, cheddar cheese and seven types of house made bacon, topped with maple syrup and then folded like tacos.
Cleveland: Meals as Big as the Heartland
Josh Denny tracks down the biggest meals in C-town, where international cuisine hits the heartland. Shinto Experience creates the Godzilla Roll, a deep-fried monster big enough to wipe out an entire city. Cleveland's signature sandwich is a hot dog covered in barbecue sauce, and at Banter, they blow this classic up with The Polish Big Boy, a heavyweight house-made kielbasa piled high with fries, slaw and secret sauces. At Greek Village Grille, they construct an offering worthy of the gods with their Mount Olympus Gyro, combining lamb, beef, chicken and pork piled onto an enormous pita.
Detroit: Motor City to Chow Town
Josh Denny puts the pedal to the metal in Detroit, chasing down its most monumental meals. Stache International serves up The Big Dawg, three pounds of house-smoked bologna in a two-foot long bun topped with American cheese, caramelized onions and bacon. A Latin American classic gets supersized at Garrido's Bistro and Pastry where a hubcap-sized arepa called The Punisher is stuffed with fifteen pounds of pulled beef, chicken, avocado, plantains and cheese. Finally, Pie-Sci Pizza rolls out a Motown mash-up called Pizzagna, a Detroit style pizza topped with sausage, pepperoni and two pans of lasagna.
New Orleans: Huge, Hot and Cheesy in the Big Easy
Josh Denny lets the good times roll, hunting down New Orleans' most massive meals. Dat Dog unchains its Datzilla, made of three Louisiana-style hotdogs -- alligator, crawfish and hot sausage -- loaded into an enormous bun and covered in French fries. The historic Parkway Bakery and Tavern's Bayou Beast makes a monster-sized "poor boy" sandwich out of two 32-inch French bread rolls filled with pot roast, deep-fried shrimp and alligator sausage. Not to be outdone, The Big Cheezy wheels out its Daddy Mac, a behemoth of roast beef and bacon that overflows buns made from two mac and cheese sandwiches!
Big and Bold in Baton Rouge
Josh Denny cruises into the Cajun Country of Baton Rouge, La. in search of the bayou's tastiest, hugest meals. Fat Cow Burgers unleashes their beastly Monster Muffuletta Burger, 10 pounds of overflowing salami, ham, fresh mozzarella, provolone and Swiss cheese. At Roux 61, the BL Titan stands tall and wide with a three-foot French roll stuffed with catfish, shrimp, bacon, green tomatoes and oysters. Then it's on to City Pork's Hog Wild, where a whole pig is rolled into a mammoth, mouthwatering sandwich that's topped with smoked ham, bacon, cheddar cheese and homemade red pepper relish.
Mobile's Monster Meals
Josh Denny rolls into Mobile, Ala. searching for the city's most titanic eats. At LoDa Bier Garten, The Destroyer takes no prisoners with over two pounds of burger, 12 strips of bacon and a stack of cheese, all loaded into an enormous grilled doughnut. At Thyme on Section, a whole bacon-wrapped chicken topped with fried oysters and collard greens is piled onto pimento cheese cornbread to create the jaw-breaking Alabama Slamma. Then, Von's Bistro builds the foot-long High Roller by stuffing rice and wheat wrappers with ground pork, pork belly, shrimp and crab meat, then deep-frying it.
