The steaks are the same.
But this time there is more on the line for Tennessee than food.
After a couple years of drafting teams and winding up with rosters that didn’t provide all that much to evaluate, the Vols are largely keeping their starters together and planning for an Orange and White Game on Saturday afternoon that figures to be more competitive than previous editions Derek Dooley has staged.
“We divided teams to try to maintain a little continuity on the offense and the defense,” the Vols coach said after a light practice Thursday morning. “It’s not perfect because there are guys who have been working with the ones that won’t be able to work with the ones, but for the most part it’s a good-on-good scrimmage and we’re trying not to have a lot of mismatches. You know, it will be a good opportunity for us to get another day’s work.
“We want to see how these guys go. It’s like a third scrimmage.”
The Vols seemingly haven’t approached the last workout of spring quite as seriously over the last two years, even though the difference between the post-game meals for the winners and losers remains the same.
The steaks and hot dogs for the respective sides still provide some motivation for the Vols as they officially wrap up camp at Neyland Stadium (Kickoff: 2:30 p.m.), but now there’s a bit of added importance for guys looking to win a job or starters trying to send a message heading into the offseason.
“You can tell right now, it’s a high-stakes games,” Dooley said. “A high-stakes game.
“We do fine china (for the winners), steaks, all the trimmings, baked potato and dessert, and they have nice people serving them tea. The other crowd is in the same room, paper plates, hot dogs, potato chips and water with no ice. That’s what we’re playing for -- and pride.”
For more on practice on Thursday morning and preparations for the Orange and White Game, check back to http://www.govolsxtra.com, pick up Friday’s News Sentinel or follow @Vols_Beat on Twitter.