Regardless of the season - maple or apple - customers stumble from Martin Picard's backwoods sanctum of larded, porcine excess like force-fed geese. [Rontreal.com]

Chef Marc-André Royal takes lambs' gonads and poaches, slices, and fries them. "Fucking good with lemon!"

This halal shop cranks out the likes of kibbe nayyeh and sujuk sausages but butcher Bilal Mustapha works magic with off-cuts and offal: heart, liver and, in this notable case, lambs' brains.

Poutine was once a simple three-ingredient affair and the likes of a Galvaude was borderline lunacy. Now if you sell the bellwether dish of la belle province you need to go Baskin-Robbins-style with your menu and throw the kitchen sink under all that gravy. We have hit total poutine anarchy, in other words. The 3 Amigos at La Banquise is a stupid mess of hot dogs, beef and pork sausage and merguez (hence "amigos", we assume). [Photo: T + E]

There is a double cheeseburger under all that bacon, we swear. This is a bespoke item at Uniburger, granted, but one the joint serves up regularly, we are told.

The Champion plate at this barbecue pusher includes lumberjack portions of four meats and four sides. As much a carb-fest as a flesh-fest, and all for a cool $58.

In 2012 Food & Wine wrote "Leave Joe Beef in Peace, Stop Ordering the Double Down." This lark of a dish has become Dave McMillan's and Fred Morin's curse, in some respects (even more so for the cooks who have to prepare it service after service). It famously involves, in the words of Kate Krader, "a supersize bacon-and-cheese sandwich topped with chicken-skin mayonnaise and sandwiched between deep-fried foie gras cakes." She forgot the maple. [Photo: Aaron Arizpe]

This Herculean order from the Verdun barbecue joint par excellence includes half a chicken, ribs, brisket, pulled pork, beans, greens, deep-fried mac 'n' cheese balls, coleslaw and fries for $38. [Photo: Urbanspoon]