Episode 1 - Super Size Surf 'N Turf

This episode explores one of America’s biggest surf ‘n turf restaurants.

Episode 2 - Massive New Mexican

This episode follows the famous ‘Chile’ Twins as they serve up over a thousand of their spiciest dishes.

Episode 3 - Planet Pizza

This episode explores how burgers the size of dinner plates followed by massive 62 inch pizza’s feed a packed Texan crowd.

Episode 4 - King Size Curry House

The Royal Nawaab in Manchester, UK is one of the biggest curry houses in Britain.

Episode 5 - Monster Mardi Gras Mansion

Commander’s Palace, one of the oldest and most iconic restaurants in America is pushed to the limit.

Episode 6 - Cheesecake Castle

Cheesecake fans head to Brooklyn by the thousands for the biggest Cheesecake player in town – the mighty Juniors Restaurant.

Episode 7 - Jumbo Jet Feast

This episode follows the teams at the biggest airline kitchen in the world.

Episode 8 - Fighting Food

One of the biggest US Army bases in the world fights to feed 12,000 hungry soldiers a week.

Episode 9 - Colossal Cruise Ship

In the Caribbean, one of the largest floating kitchens is dishing up fine dining for over three and a half thousand cruise ship passengers.

Episode 10 - Donut Drive Thru

This episode explores a kitchen that makes Donuts so big they use buckets to cut them.

Episode 11 - Mega Truck Stop

Right in the middle of one of America’s largest interstates is the biggest truck stop in the world.

Episode 12 - Vegas Super Hotel

This episode follows the team behind the Bellagio hotel and one of the biggest buffets in the world.

Episode 13 - Vegas Brooklyn Bowl

One of the biggest restaurants in Las Vegas, Brooklyn Bowl, cooks up three thousand plates a night.

Episode 2 - Massive New Mexican

This episode follows the famous ‘Chile’ Twins as they serve up over a thousand of their spiciest chili dishes to hungry Albuquerque hoards arriving for a special pig roast!

The spiciest and biggest New Mexican restaurant in America, El Pinto is all about the chili. Based in Albuquerque, El Pinto's massive kitchen can feed up to three thousand people a night.

Originally opened in 1962, “Chile Twins” John and Jim Thomas took over the family business in 1990 and have spent decades perfecting their family restaurant to create chili-infused dishes that continue to draw millions of customers in from across the country.

Extremely busy every Saturday night, El Pinto is also hosting a pig roast with a 150lb seasoned pig cooked to perfection in their Native-American clay oven.  But with hundreds of additional customers coming in just to taste a perfectly-roasted pig, the pressure is on to get the pig cooked just right.

Although El Pinto starts out each night with three tons of food, the team struggles to keep up with the volume of orders without running out. When they do fall short on fresh green chili sauce, Jim roasts more in their fire-roasted chili tumbler and hand peels them in the nick of time!

It’s all hands on deck to keep up with the customer’s demands for chili-perfection but in the end, they survive the night, ready to do it all over again the next day.

Assistant Producer
Story Researcher
for SBS, Shaw Media, Food UK, FYI
Distributed by TCB