For the Green Bay side of things, I boiled bratwursts in beer and kissed them on the grill for a couple minutes to get some grill marks and bronze them on the outside. I made a fondue of Wisconsin White Cheddar (with Miller Genuine Draft) and dunked several pieces of bratwurst in it.
For Pittsburgh, I went with a slider homage to Primanti Bros., a chain of Pittsburgh sandwich shops where all sandwiches are served with cole slaw, tomatoes and fries piled into the sandwich with the meat. I cooked a Harris Ranch corned beef in the slow cooker for several hours and piled into onto slider buns with the other ingredients.
"Its not half-bad," Elizabeth said of the sandwich. I agreed. Although the corned beef was quite salty, the sliders were still pretty tasty.
But all four of us much preferred the bratwursts and beer cheese. Will that mean anything for the big game? We'll see.