1-on-1 with DP – 93.7 The Ticket KNTK - Nebraska Assistant Baseball Coach Lance Harvell: December 5, 11:00am

Episode Date: December 5, 2025

Nebraska AC Lance Harvell joins the show. Advertising Inquiries: https://redcircle.com/brandsPrivacy & Opt-Out: https://redcircle.com/privacy

It is Friday, boom, in your face. I'm in your face. I just be foreworn coming at high. 32 degrees, Bocke, it's 11.03 in the sea. We got to pay tribute. Old Fashion Radio. 11.03 in Lincoln. 32 degrees.

It's like the first pitch, uh, Haymarket Park. It's time and temperature. Yeah, got to be done. Got to be done. 402, 464. 565 is the Sartan Haven Texan. You want to be a part of what we're doing,

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Download the ticket app. Take us wherever you're going because you want us with you. You do. appreciate it, before we get into and introduce our guests, Bach, kind sir, pay the bills, pay the bills. Yeah, the day show is sponsored by Hamilton Telecommunications, bringing you the latest quality technology and communication services since 1901. Whether it's residential or business, Hamilton has the answer.

Visit HamiltonTel.com for more info today. Thank you, KynC, sir. Bach, how are you? Oh, not too bad. It's a Friday. Good since Friday here, the ticket. Okay. Oh, yeah, that means you. I'm box happy. He's, full belly that's right i'll be fed full belly it's in the space we take care of our people that's how this works let's bring him in he is the one the only lan tarvel husker baseball coach good morning uh happy holidays belated uh how are you i'm great i'm still full from thanksgiving i was gonna that's where we're gonna start is what talk to me about the plate fried turkey

okay only i'm almost exclusive fried turkey guy i won't maybe smoked but it's a distant second okay no more baked turkey for me in my life isn't that just it isn't that standards no amount of gravy no amount of sides make up for the the dry just I can't I can't do it so it's fried only um and it's a I enjoy the process of frying the turkey it's it's like the water cooler it's like a campfire is everybody stands around watch the bird fry my my thing I like to do I'll like rough chop an onion and stick it down in the in the in the so while it's frying when those little pieces of onion get nice and fried up they float up to the top you scoop them off and you got you a little appetizer while you're watching the waiting for the bird to cook see he's he's he's in his bag yeah he's in his bag people he's to let it is okay so walk me through bird delivers uh you're your your your prep for it walk walk me through the prep well my my prep was not I didn't have to do anything hardly this except fry the thing that's what I was in charge of my brother-in-law we went down to

Texas and my brother-in-law was in charge of he's he's a foodie and a and a you know semi-professional chef he he does it right and so he he prepped everything and cooked everything all I had to do was fry it the actual the act of of frying up so he brined it for I think a couple days maybe three days something like that and but that was it now when I've done it myself I'll do a a dry rub on the on the outside and then i'll inject it with some kind of a i usually buy the kits it's kind of like how i do like when i make my when i make chili yeah i have the little pre-made the the kits like the whatever wick fowler's you know kits and then i'll i'll branch off of that and

kind of make it my own so um do the same thing with the with the turkey injections kind of what's in the brunt what do you what do you injecting so i usually get one of the uh the tony sasheries like the cajun inject whatever and and then just it's really just kind of a feel thing it's it's more of an art not a science you know and i and i just kind of go with what i with what i feel what sounds good and what i really i go off the bird what a this bird calling for right now it's a got got to get to know it well and and it's a you know the dry rub process can be uh can be intimate you really get to know you really get to know that bird and do you name the bird like i don't go that okay yeah you gotta have a conversation like if i'm gonna if i'm gonna put my hand under here like i you know

i got i got i got to identify yeah no i'd have a hard trouble uh hard time uh eating something that i you're right that's the texan in them there's the texan coming out yeah oil temperature yes three uh what is it 350 i think or something like 300 or something are you do you are you below the line right at the line with the oil i've had i've had conversations with our players this week about it because a lot surprisingly a lot of them have not had fried turkey before and they're like you know start a fire and all like him something like you just it's not it's not a difficult press so i usually i'll put the bird in the the dry the empty pot fill it up with water as a test run to see the level where it needs to be what's it going to rise to once the

birds in there i'll make a little a little mark but i'll actually do it below the actual water line when I fill up, then fill it up with oil, because the oil, it expands when it heats up. So you end up getting more than what you thought. And then you're, you're home free after that. It's, it's pretty easy, you know, three to four minutes per pound and, and sit there and, you know, have a cold beverage while you're watching the turkey fry. What's the Harville family bird weight? What are you, what do you, 20 pounds? 15, 16.

15, 16, kind of sweet spot. That's, that's where even, because even we had a 16. pound turkey this year. And even that started pushing the limits of that pot. And so you just, you don't want to mess with it. So 16 is good. Who does the side? You're away? It's, it is a all hands on deck. I usually

stay away from it. Just because I've got other things going on. There's football on. I'm a busy guy. Usually cowboys ride depending on time of day. Football games, I'm going to watch itself. So, but the whole rest of the family basically

does the takes care of the sides and we went we went ultra traditional most years we do it's uh i always i'm always interested to hear kind of what everybody's traditional is for their family we it's mashed potatoes it's macaroni and cheese you got green bean casserole i am a stuffing overdressing guy say if you can cook it in the bird i'm i'm out now tough to do with a fried turkey but but you still that's the only good thing about coming because my mom refuses to do anything other than just baking a turkey old school style and uh the only good thing that comes out of that is we can get some the dressing inside actual actual stuffing made in the bird and that's i'm i'm all in on that i i you know my grandmother is the

north star for for thanksgiving so and that is the case right that you pay attention to um and the amount of time that she spent preparing for Thursday, all the prep work, making the pies by hand, having them prepared, having the sides, you know, potatoes are cut, washed, cut. The vegetables are washed and diced. You want to go through the particulars. She had the clock, right, that literally from Monday through Thursday

and what it was going to look like. And then I knew it. was Thanksgiving by the candy that was going to happen, right? Because whatever was on the table. And she was this person, and she tricked me, because she called it

candy on the table, but what it actually was were nuts. So walnuts, Brazil nuts, like she, you can go have a snack. Yeah. And I was just like, oh, cool. Yeah. Oh, man. Yeah. Yeah. I've been duped. Were they even candied? No.

They were just straight up, just straight full walnuts. You had to break with the old-fashioned. Oh, yeah. With the old-fashioned nutcracker. Handheld. Yeah, oh, yeah, strength and hands, right? You hand it sometimes you can't, you can't get it done. So dessert of choice at the Harville Bay.

Man, I, my dessert of choice at Thanksgiving, we didn't even have it this year. Actually, what we did was, we were with my wife's family this year. And we went out, they have a, her dad has a little place, just kind of out in the country. We did it out there and we made s'mores on the campfire. And that's not really a tradition thing at Thanksgiving, but we did that this year and that was good. But my one one, I'm a cobbler guy, peach cobbler, like with some with some just vanilla ice cream.

It's hard to beat. Yeah, everybody, Bach, what's your, what is, what is the, the, the Bakavan dessert? Because I'm pretty sure that now, like, your son is going to be like the person that dictates how this plays out. no not yet we'll see um i mean i always just go for i don't overcompany i just pumpkin pie i think pumpkin pie's fantastic i don't disagree i'm i'm i'm a fan of pumpkin pie pie is pie like i got to work really hard it's baseball come on like what are we talking about like it's what it is it says uh what's up d p and coach i grilled my turkey this year for the first time it turned out

awesome I smoking requires a full other commitment and you have to give everything everything right like timing has to be everything yep and if your sides don't coordinate it's just it's just weird so you know for those that can grill and smoke I'm a big fan and then okay is ham also part of the main event are they a co-main event are they necessary it has been I'm right some people hate ham some people steer clear of it i'm i like ham i'm not i'm not a i'm equal opportunity whatever i love it all uh i'm i'm one of these that that you know why do we only eat these these foods one time a year you know i would eat thanksgiving meal uh throughout the year if i if i could it just it's such an undertaking um but no ham we didn't have any this

year we've we've had it before it's not it's not a uh it's welcome at our table well will you do will you do a big meal for Christmas? Um, so what we do for Christmas, we have, uh, we make a giant pot. We just, we call it Christmas stew is what we call it just gotten a name over the years just because that's when we make it. But, um, it's just kind of a, it's really just like a meat, beef stew with vegetable. I mean, just kind of, whatever. There's nothing fancy about it, but it's just, it's just one of those kind of comfort foods.

It's just good and it hits that time of year. And I'll tell you, the thing, uh, that, that's kind of become tradition that my wife and I just started doing was for new year's and we would do like the black eyed peas and the cabbage oh we'll do it with uh she makes this like mexican form bread and and i'll do uh like i'll cook some i'll chop up some bacon and cook some onion in the pot and then add in the cabbage and then the chicken broth and then and here we go and it's become a whole thing put a little chipotle tobasco sauce on there it's the first meal of the new year it is the first meal of the new year it's not breakfast that had the black eyepiece has it just has to be um shout out to grandma because

that all those things in place uh eric says this on the text and he goes my dad mailed it in this year he bought store bought pies and it was the worst it was the he said it was terrible i don't i don't know like to each their own you know it's like what let's uh it's almost like the the the christmas argument you get you get caught up in the extra stuff and you miss the point of the whole thing it's like the the fun of thanksgiving is is being around your family and, you know, sitting around and maybe, maybe seeing people you don't get to see all the time. And like my, my parents this year, they ended up just kind of phoning it in if you want to call it that as well. And they just did like a, a pre-made meal from

a barbecue place down there and college station. And they were like, it was, it was great. And then I'm like, yeah. There are people. And again, sweet things by Marcy, if you ever need like pies for holidays. Just hit Marcy Hass up. She's amazing. right down the street here in downtown Lincoln and she will hook you up. She came through with the sweet potato pie that I destroyed. It was personal. It was. Bach,

you ever eat something so good that you're having a conversation with it? Like, it was like, oh, like I was thanking her out loud. Like I really wanted to turn on the microphones live and just go, okay, stop what you're doing.

Marcia Haas, thank you very much for what you just. I got that way. I was introduced to. something that I never had it until I moved up here, like rhubarb, a rhubarb pie or like a rhubarb cobbler crumble type type dish. And I'm, I am all about it now. I've never been a picky eater. Even when I was a kid, my mom tells me she would take me to the, to the grocery store. And like she would put like broccoli and other vegetables and stuff in the bag. And I'd get excited,

be like, is that for me? Can I have that? So again, we get duped into, to believe in what we believe. The cigar guy says this on the Texas says, I make a cheesecake with blueberry sauce. And his daughter makes a frozen peanut butter pie. Yeah, that's my wife would be all over that. We're here to share ideas. Like this is literally what we find out about our listeners.

They will do, some of our texters had an interesting Thanksgiving. Money G in Kansas, we appreciate you for hitting us up. it says sweet potatoes or yams oh yeah texas has to be yams it can't it can't be sweet i think i mean we're just talking about what what you call yeah yeah i'm i think i call them sweet potatoes honestly yeah if if they or maybe both if they're candied if they're candied if they're candied they're yams like i think that if it's just if you're just going to butter it If you're going to bake it and butter it, sweet potato.

But if you're brown sugar goes near it, it becomes yams. Like, I think that would be fair. I'm a fan of both. I call it. It's like, you know, the movie The Natural. I don't know why this line always stood out to me because it's not, it's just kind of a nothing part of that movie. But it's when Robert Redford first gets kind of called up and he goes out with the assistant

coach and they go out to dinner at an Italian food place. And he turns me, goes, I don't know what you call it, but it eats pretty good. I use that line all the time. I'm like, I don't know, whatever you call it, it eats pretty good. Is, is that the most quotable baseball movie? Not for me. Bull Durham. Bull Durham.

Just the conversation at home plate. Bull Durham is. I've actually had that conversation. So in, in junior college playing, we've, I've had conversations on the mound, like, like, just doing that. Just to kill time, it just start running off movie quotes. Clear your head. Clear your head. Stuff from Bull Durham or something like that.

Step out. step out we're dealing with a lot of stuff especially i would imagine now as the college coach yeah a lot of the things yeah you you end up with a lot of nuke leloushes on your roster we got a few yeah yeah carson yasa you can is a spitting image of nuke lulush yeah i had i had a teammate though once this is one of my best friends um he came in we're we're boat racing this team this is back in junior college and they start making a push they start stringing some hits together in the last inning and we're just trying to close out. I think we had him run ruled and they start pushing across a couple runs.

The next thing, you know, a couple hits, a walk, you know, bases are loaded. It's like, all right, come on now. Like, we're playing with our food here a little bit, dude. But he's out there the whole time and he's just whistling. Like, as I'm like giving signs and calling pitch, he's like whistling and then he'll nod, you know, throw the pitch. Just throw the pitch. And finally, I just, I had enough. And I got so mad.

And I, and I walk out there and I kind of wave off our, our coach, you know, who's about to come make a mouth and I waved him off. I'm like, no, I got, I got this. And I walk out there and I kind of got with them. I'm like, what are you doing, man? It's like, number one, how this inning is going over two, this thing, you know, to, I'll use a quote from Phil Jackson from the last dance documentary. This game should be dead meat.

And you're out here whistling or whatever. And he goes, yeah, he goes, because I'm trying to remember the words to this song. And I can't. And I said that, I just, like, looked at it. I just stared at him for about five seconds. And I was like, all right, whistle it. Let me hear it. Maybe I'll help you out.

We'll work through this thing. And he did. He whistled the song and we sat there and talked about it. The umpire came out and got us. He's like, hey, let's go, guys. And I'm like, hey, we're trying to figure out what song this is. We need a wedding gift. We need a wedding gift.

It was a bolder moment. And me and the umpire just die and laughing, walking back to the, in our head coach is just sitting They're, like, trying to figure out what in the world's going on. Would you go out there and blood pressures through the roof? And me and the Empire are laughing as his team's put together a five-run inning and. Who's the better skipper? The skipper from Bull Durham or the skipper from Major League? Oh, my gosh.

Yeah, that's a great question. I got to go. I'll go Major League on that one. But I'll say this. The, okay, the skipper from Bull Durham. had a better assistant coach in Bull Durham. Oh, better assistant coach.

But Robert Wool. Some of the great, the great, just the, he didn't, when the head coach didn't have to say anything, and he just kind of with, just with a look,

you know, and then just like turn back out and whatever, but the major, major league, the skipper in major league, he was, man, he had classic lines.

There's so much good in it. And I, you want to coach the Indians? I don't know. I got a guy on the other line about some white walls I get in trouble like even even as a high school coach I would get in trouble because I would just bring up these lines

and the players would look at me like you know what do you want to throw here I want to throw a fastball also you want to announce your presence of authority look at you like I have no idea what you're talking about I have no idea what you're talking about and then I quote eight men out a lot and it becomes like is that tough for you that in communicating with your players that they don't always know

the movies that you're referencing yeah and i've i've learned to just kind of roll with it anyway and just be like you know what those who were supposed to hear it heard it and maybe a seed was planted so maybe five years from now if you ever watch that movie you'll be oh wait that's where that's front something like that but i've reached that point now where they're they don't get some of the jokes and references that i make and i have no clue some of the reference We all just, there's an understanding there. There's an unspoken understanding that we all just, I just roll with it.

Yeah, you, we had some of your overbeacon, some of the guys were in earlier this week. And great ambassadors for the program, by the way. They came in, handled it. They were with Mike Smith on the weekly disrupt. And we were having the conversation about golf because they said, well, I said, well, Harville's going to set you all up. So you get some free golf, who's going to play?

And they rattled off a list. Everybody. a full list of people so jake sorensen's at work he's actually got i think he's got them hooked up for you you'll have to decide who gets to yeah the the the the guinea pig i've talked to a few guys on the on the team about uh maybe doing kind of like a rotating hosting show if you do just like a a baseball hour weekly type deal and just have maybe three or four guys host it where they're not you know maybe having to carry the load so much and then you get maybe a couple guests come in here with them whatever there's there's some there's some pretty good

feedback from it. The guys are, they're into it. So I think, yeah, we'll get some, we can fill an hour. Yeah, I didn't have the feeling that difficult conversations were going to be the problem. No, I think that's going to be. Lance Harvelle, Husker baseball, in the building with us on Friday, and we appreciate him making time for it. We're going to a break when we come back. I want to talk about the state of the youth, state of affairs in college athletics, because coach, he's a truth teller. And, you know, I may pay, I may pay, I may pay. him into a corner and ask, we had a former Husker make the news by saying college sports is broken.

I had two stands on it. The media one was, well, did you check your fingernails? Because you might, you might have been at the scene of the crime. But I'll ask how it affects coaching recruiting. We'll get that from Lance Harvill when we come back. I don't know.