Diners, Drive-Ins, and Dives, known as Triple D, has become a treasure trove of gargantuan meals. Guy Fieri has traveled across America, uncovering the biggest, boldest, and most outrageous foods the country has to offer.

From towering sandwiches to gigantic meatballs, these dishes aren’t just enormous; they’re unique, creative, and flavorful enough to have Guy taking a second bite.

Titan Sandwich

At Bottle Cap in Nashville, TN, the Titan Sandwich is one huge stack of deliciousness. This bad boy has a housemade burger, American cheese, crispy bacon, and a stack of fries, all smothered in a bold “Snappy sauce” that’s like a pumped-up Thousand Island dressing. But wait, there’s more! It also packs a cornflake-breaded chicken tender, juicy jalapeno poppers, and tangy bread and butter pickles for an epic flavor explosion.

The chicken tender is marinated in buttermilk for extra tenderness and flavor, and then coated in a crunchy cornflake crust.

Guy Fieri is all over this monster sandwich, especially loving the top-notch chicken and the spicy kick from the popper. The Titan Sandwich lives up to its name, delivering big flavors and satisfying Guy Fieri’s adventurous palate.

Massive Lobster Roll

At Pauli’s in Boston, Massachusetts, seafood lovers can tackle the “USS Lobstitution”—a gargantuan twist on the classic lobster roll. This New England gem piles high the locally sourced lobster, featuring a generous portion of claw and knuckle meat with a hint of dressing to keep it light. Guy Fieri praised its authenticity and freshness, calling it one of the most honest takes on the lobster roll he’s ever tasted.

Big Pig Sandwich

At Pigwich in Kansas City, MO, the Big Pig Sandwich is a meat lover’s dream, stacked with a unique trio of pork. It starts with a pork butt generously rubbed in a special house barbecue mixture, and then it’s slow-smoked to perfection with a hint of hickory wood. This hearty sandwich is layered with a homemade pulled pork patty, tender slices of pork tenderloin, and an indulgent blend of cheeses.

The man, the myth, the spiky-haired legend, Guy Fieri himself gave his seal of approval on the standout taste and supreme texture mash-up in this porky masterpiece. This is the kind of bold, comforting concoction that “Diners, Drive-Ins and Dives” is all about.

Squeeze Burger with a Cheese Skirt

The Squeeze Burger from The Squeeze Inn in Sacramento, California, has become a legend for its unique cheese skirt. It’s a traditional burger that’s transformed by a generous layer of cheese, crisped to perfection around the patty. This creates an iconic cheese skirt that’s both visually striking and deliciously crunchy.

Guy Fieri praised the technique of using steam to perfectly melt the cheese while keeping the bun soft. The steam method adds moisture and traps heat, ensuring the cheese melts evenly and the bun steams through, adding to the burger’s juicy flavor profile. The standard serving of the burger is loaded with mustard, pickles, and tomatoes, and guests are welcome to pile on additional toppings.

While enjoying the Squeeze Burger, guests often embrace the messy experience, which Fieri suggests adds to the overall taste. Its drippy, cheesy goodness is a signature of The Squeeze In, making it a must-try for fans in search of big flavors. One bite into the burger and it’s clear that the mess is part of the charm, and every napkin used is a testament to its indulgence.

Enormous Beef Ribs

At Mama’s in Louisville, Kentucky, beef ribs are taken to epic proportions.

These monstrous ribs come seasoned with a signature rub, then slow-smoked to perfection, and are served alongside tangy pickles and a sharp mustard that cut through the richness.

Patrons and the host Guy Fieri alike have lauded the ribs for their distinctive smoke ring and their remarkable tenderness, elevating them to the status of “championship” caliber.

7220 Burrito

At Jay’s Prairie Rose Cafe in Laramie, Wyoming, the 7220 Burrito is one giant homage to the city’s altitude. It’s a substantial offering packed with hash browns and sautéed vegetables, all bundled together in a warm tortilla. The hallmark feature of this burrito is its slightly spicy green chili—a component that transforms it into a comforting classic.

Guy Fieri found the 7220 Burrito to be more than just filling; it earned his praises for its perfect mix of flavors. He specifically noted the tenderness and juiciness of the pork, which is a testament to the cafe’s dedication to quality ingredients.

10-Ounce Meatball

At Maxwell’s East Coast Eatery, this Salt Lake City eatery is serving up a meatball dish that is a testament to traditional Italian flavors, but with a size that stands out. Initially weighing in at a whopping 12 ounces, it’s cooked down to a generous 10 ounces; a size that far exceeds the usual meatball standards.

Guy Fieri himself was captivated by the sheer magnitude, and even more so by its flavor profile, packed with Italian sausage richness.

This colossal meatball is a focal point of the eatery’s menu, combining the quintessential taste of an old-school Italian meatball with a sheer heft that appeals to the heartiest of appetites. It pairs perfectly with a bed of spaghetti and a classic marinara sauce, striking a hearty balance between meaty goodness and comforting pasta.

Giant Caramel Pecan Roll

At Jimmy’s Down the Street in Coeur D’Alene, ID, the Giant Caramel Pecan Roll is a testament to the harmony of traditional baking and lavish ingredients. The roll begins with a yeast-based dough that emerges fluffy and light, providing the perfect vessel for the rich caramel sauce. Pecans are a defining feature that transforms the roll into a nutty decadence.

Guy Fieri called this roll “rockin’,” and praised the roll’s dough for its impeccable consistency, which is contrasted by the crystalline texture of the caramelized sugar coating. The sugar and caramel create a glaze that is enchantingly crunchy, almost reminiscent of candy.

Huge Seafood Totem Pole

In Harahan, Louisiana, Seither’s Seafood presents a towering marvel known as the Huge Seafood Totem Pole. This layered spectacle includes a soft shell crab, eggplant, and shrimp, with a decadent crab stuffing nestled between each stratum. Guy Fieri praised the dish, especially the crab stuffing, noting its seamless integration with the creamy elements of the creation.

The softness of the totem’s crab is offset by eggplant’s satisfying crunch. The final touch, is a savory gravy.

Jumbo Lasagna

At Grammy’s Goodies in Old Bridge, NJ, the Jumbo Lasagna takes center stage, enticing diners with its hearty size and familiar flavors. Constructed with meticulous layers of pasta, cheeses, savory sausage, and substantial meatballs, this dish resonates with the comfort of a homemade meal.

Guy Fieri praised its authentic “old school American Italian” vibe, a tribute to nostalgic family gatherings.