Tom Pizzica visits Mallie’s Sports Grill and Bar in Southgate, MI to help try to set a Guinness World Record for the largest burger ever made. In Bedford, PA Tom visits Bad Boyz Bistro where they’re servin’ up hot wings in a sauce that nearly reaches two million Scoville units. For his last stop, Tom goes to Three Brothers Bakery in Houston, TX where they’re baking pies into cakes and stacking them almost a foot tall.
First up on this outrageous tour, Tom Pizzica heads to Fort Collins, CO for a pizza so big it takes three people to get it in the oven and we challenge teams of two to finish it in an hour. Then he heads to Philadelphia, PA to visit Smokin' Betty's where they're servin' up a burger inspired by that Thanksgiving classic, the Turducken. Lastly, he checks out Palazzolo's in Fennville, MI where they're making 600 kinds of gelato with fresh ingredients from durian to sausage.
Tom Pizzica travels to Philadelphia, PA to check out Jake’s Sandwich Board where they’re makin’ a two foot Philly cheesesteak and servin’ it up alongside Philly classics from Tastykakes to Peanut Chews and two teams will race to pack it all away; He visits Corona’s Mexican Grill in Broomfield Colorado for six pounds of salad; and for dessert, Tom stops by The Pantry in McKinney, TX where they’re attempting to build a five foot chocolate cream pie to serve to local law enforcement and fire fighters.
We’re following Tom Pizzica to San Pedro, CA, where at the 710 Grille they are infusing their hot wing sauces with extracts and chile powders building up to the scorching Ring of Fire hot sauce. In Evergreen, CO, Tom heads out to the Tin Star Café and Donut Haus where they’re servin’ pulled pork and sausage on a homemade apple fritter. Finally, Tom takes us to Sumo Grub in Berkeley, CA where they are challenging their customers to eat a platter full of food deep fried in tempura batter including burgers, Twinkies and mac n cheese.
Tom Pizzica checks out LA's White Rabbit food truck where they're serving up six pound burritos; Hickory Hollow restaurant in Houston where the chicken fried steak weighs 22 ounces and is served on a pizza platter; And it's a cupcake in Philadelphia, where the cupcakes are topped with everything from caviar to lox to lamb.
Tom Pizzica visits B and B Grocery in Des Moines for their "killossal sandwich" that includes a pile of deli meat, a huge pork tenderloin, and a quad burger stack; Taste of A Gyro in Sonoma, CA, where traditional gyros are served up not with tzatziki, but with mind-blowing homemade hot sauce; and The Sticky Pig in southern California for all kinds of candy made with bacon.
For Grilling week, Tom Pizzica takes a turn at the largest grill in America - 27 tons and towed by a semi; He also visits Fire On the Mountain Buffalo Wings in Portland, Oregon for their lethal ring of fire wings; And Papa Bear's Restaurant in Muskegon, MI for a ten pound stuffed hash-brown.
Tom Pizzica checks out San Felipe's Cantina in Tempe, AZ, home of the seven pound burrito. He stops in to Bernie-O's Pizza in North Muskegon, MI to try a two foot pie topped with ghost chiles; And Paddy Long's in Chicago for the bacon bomb - five pounds of sausage, pork, and beef, wrapped in a woven shell of bacon.
Tom Pizzica finds a nine pound bowl of soup at Pho 87 in Las Vegas; A giant cinnamon roll as large as a dinner plate at Stuffy's II in Longview, Washington; and sandwiches as big as your head at Fat Head’s Saloon in Pittsburgh, PA.
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; Then the Heart and Soul Cafe in Cave Creek, Arizona, for an eight pound, eleven layer breakfast called the Suicide Stack; and Lillie Belle Farms Artisan Chocolates in Central Point, Oregon for a life-size chocolate guitar sculpture.
Tom Pizzica is in Tucson, Arizona to help Frankie’s South Philly Cheesesteak build a 1200 foot cheesesteak; Mt. Angel Sausage Company in Mt. Angel, Oregon for super spicy homemade sausage; and Virgilio's Pizzeria in Littleton, Colorado for their signature eleven pound pizza with homemade mozzarella.
In this all burger episode, Tom helps make a 800 pound burger at the El Reno, Oklahoma Onion Burger Festival; He checks out Digger's Diner in Brush, Colorado to sample their State Champ Burger; and he visits Soul Burgers in Inglewood, California - for the burger that's really a soul food meal on a bun.
Tom stops in at the Brand Steakhouse in Las Vegas to check out their 120 ounce (that's seven and a half pounds) steak challenge; he visits the Rock rest Lodge in Golden, Colorado for a wing sauce made with ghost chiles grown in the restaurant's basement!; And he goes to Punky's Pizza in Chicago for a five pound panzarotti (like a calzone, but crispier).