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.

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 "killosal 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 home-made 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 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 seven 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 a 28 inch, eleven pound pizza at Virgilio's in Littleton, CO.

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 Virgilio's Pizzeria in Littleton, Colorado for their signature eleven pound pizza with home made mozzarella; And the Heart and Soul Cafe' in Phoenix, for an eight pound, eleven layer breakfast called the Suicide Stack.