In Mobile, Ala., LoDa Bier Garten makes The Destroyer with 3 pounds of burger, 12 strips of bacon and a stack of cheese, all on an enormous grilled doughnut. At Thyme on Section, fried chicken and oysters are piled onto pimento cheese cornbread to create the Alabama Slamma. Then, Von's Bistro builds the foot-long High Roller by stuffing spring roll wrappers with pork belly, gulf shrimp and vegetables, then deep-frying it.
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. At Roux 61, the BL Titan stands tall and wide with a 3-foot French roll stuffed with 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 bacon, cheddar cheese and homemade red pepper relish.
In New Orleans, Dat Dog unchains its Datzilla, made of three Louisiana-style hot dogs--alligator, crawfish and hot sausage--covered in fries. The historic Parkway Bakery and Tavern's Bayou Beast makes a monster-size sandwich out of two 36-inch French bread rolls filled with pot roast, deep-fried shrimp and alligator sausage. The Big Cheezy wheels out its Daddy Mac, a behemoth of roast beef , bacon and mac and cheese.
Josh Denny heads to Detroit. Stache International serves up the Big Dawg, 3 pounds of house-smoked bologna in a 2-foot long bun topped with cheese, caramelized onions and bacon. A Latin American classic gets supersized at Garrido's Bistro and Pastry, where a hubcap-size arepa called The Punisher is stuffed with 15 pounds of pulled beef, chicken, avocado, plantains and cheese. Finally, Pie-Sci Pizza rolls out Pizzagna, a pizza topped with sausage, pepperoni and two pans of lasagna.
Josh Denny tracks down a deep-fried monster big enough to wipe out an entire city at Shinto Experience in Cleveland. Later, at Banter, they blow a classic up with a heavyweight house-made kielbasa piled high with fries, slaw and secret sauces. And finally, the Greek Village Grille construct an offering worthy of the gods.
Josh hits the Steel City looking for massive meals. At Emporio, they roll out 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. 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.
Josh Denny goes to Tucson in search of the Southwest's most monumental meals. Boca Tacos y Tequila serves up a 5-pound taco piled high with pinto beans, cactus salsa and bacon-wrapped hot dogs. Lindy's on 4th has a 6-pound burger that 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 16-inch-wide, chocolate-filled glazed doughnut.
Josh Denny rides into Phoenix, a desert metropolis where transplants have had a massive impact on local food. At El Palacio, the best of Mexican cuisine is rolled into a 28-inch burrito. Then, Chompie's deli serves up a 10-pound brisket sandwich stuffed with enough comfort food to make any grandmother proud. Later, 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.
Josh Denny rolls into Sin City on the prowl for its most decadent eats. At Truffles N Bacon, he battles the Hot 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 a 13-pound, 2-foot sandwich overflowing with three types of smoked meat and more. Then, a favorite dessert gets supersized at LAVO with the Skyscraper Strawberry Shortcake.
Josh Denny arrives in Jacksonville to tackle the biggest meals in Florida's biggest city. His first stop is Beachside Restaurant and Seafood Market for the Sea Monster, a netting of five types of seafood cooked three different ways, then rolled into a grilled burrito. Later, Black Sheep gets ridiculous with a five-foot long baguette stuffed with ground duck breast and a half-dozen veggie toppings. Finally, Gas Full Service Restaurant pumps out the Full Tank, a three-pound sandwich.
Josh Denny heads south to Charleston, S.C., to see if a Yankee can tame the city's biggest bites. To kick things off, Kitchen 208 amps up a Southern classic with a16-inch high chicken and waffle sandwich called the Belle-gem Triple Play.
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.
In the Season 2 premiere, Josh Denny rolls into Atlanta in search of a titanic Southern trinity. His first stop is Bone Lick BBQ for a 5-pound muffaletta piled high with pulled pork, brisket, collard greens and coleslaw. Later, Cajun cooking comes east at Henry's Louisiana Grill, where a 9-foot po' boy boasts 30 pounds of fried shrimp, crawfish, oysters and alligator. Finally, Peach and the Porkchop offers 3 pounds of chicken and waffles and a dozen fried eggs piled atop two-foot wide pancakes.