Tom Pizzica visits a diner to help build a 105 pound hamburger - and meets a table full of college kids who take the challenge to try to eat it all in one hour; He'll also get hot under the collar at a barbecue joint daring customers to try sauce made from the hottest pepper on earth; And he'll cool down with a 5,000 flavor ice cream shop where they make pizza ice cream and lox ice cream.

Tom Pizzica finds a Mexican restaurant serving up six feet of burrito; He goes cowboy cooking with a real chuck wagon, real cowboys, and some parts of the cow civilians rarely eat; Then he visits an outrageously high-end burger joint where they're topping Kobe beef burgers with black truffles, foie gras, and real gold.

Tom checks out a pizzeria topping pies with everything from spaghetti to mac 'n cheese to breakfast cereal - even chocolate pizza dough covered with candy; He'll also experience the outrageousness of a hot dog joint making alligator corn dogs; Lastly, he'll hit up a place that challenges customers to eat a massive burger piled high with everything from grilled cheese sandwiches to chicken fried bacon.

Tom Pizzica builds the "Ultimate New Yorker," a seven pound deli sandwich with knishes instead of bread; He'll try heart, brain and pig face at a "nose to tail" joint; For dessert, he'll visit an ice cream parlor making massive sundaes it takes a team to tackle.

At Fat Sandwich Company in Champaign, Ill., Tom chows down on "The Big Fat Ugly," a house-special sandwich loaded with chicken nuggets, burger patties, pizza bites and hash browns. Then, at Church Brew Works in Pittsburgh, Pa., Tom learns an untraditional recipe for stuffing pierogies with rattlesnake and he tries some of the dishes they make with beer brewed on site. On his last stop, Tom finds Randy's Premier Pizza in St. Paul, Minnesota, which challenges patrons to eat a four-foot pizza.

First up, Tom Pizzica visits Bartolini's, an Italian restaurant in Midlothian, Ill., that challenges customers to eat a ten-pound meatball sandwich in one sitting. Then in Van Nuys, Calif., Tom tests his heat limit when he helps build the #10 at Yagumo Sushi, which combines, habaneros, cayenne, and wasabi oil to create their spiciest roll. And for a hot dog joint with unusual ingredients, Tom goes to The Slaw Dogs in Pasadena, Calif., where kimchi and mac ‘n cheese are just a few of the toppings.

Tom Pizzica travels to San Antonio, Texas, to a self-proclaimed outrageous restaurant, Marianito’s Extreme Tex Mex Grill, where one diner challenges another group of diners to eat a seven-pound burrito in just one hour. Then he heads an hour west of Fort Worth, Texas to help the "outlaw chef" feed a bunch of working cowboys the old-fashioned way, off a chuck wagon with parts of the cow most folks won’t eat. And for a breakfast of champions, he stops in at Shelby’s Kitchen & Deli in Deerfield Beach, Fla., for a two-foot pancake topped with eggs, bacon, home fries, sausage patties, and toast.

Tom Pizzica travels to San Antonio, Texas, to a self-proclaimed outrageous restaurant, Marianito’s Extreme Tex Mex Grill, where one diner challenges another group of diners to eat a seven-pound burrito in just one hour. At Fat Heads Saloon in Pittsburgh, Pa., Tom checks out the “Southside Slopes Headwich” stuffed with fried pierogies, grilled kielbasa and cheese. And at Lumpy’s Diner in Antioch, CA, Tom hits up a retro diner for a 12-egg omelet as large as a football, and “The Intimidator” – a 16-inch pizza round piled 8-inches high with hashbrowns, eggs, cheese, meats, biscuits, and smothered in gravy.