 said. “Even though he’s at Kentucky, we’re still close. We’re still together. … We’re like brothers. We talk every day.”

It’s those qualities that are only seen off the court that made Adebayo a coveted college prospect. Now he’s at the center of one of the NCAA’s most successful programs. His approach is only going to take him further in his career.

“His best days of basketball are still in front of him. He’s learning every day,” Wildcats assistant Tony Barbee said. “He comes to practice to learn and to work every single day. I haven’t seen him take a day off since he’s been here.

“So when you’ve got that kind of physical talent and you have that kind of mental approach to the game that ‘I can always learn and get better,’ it’s scary to think where he’s going to be in the years to come.”

It’s not an exaggeration. Adebayo has a rare combination of size and natural talent, as well as a never-ending drive to improve that brings it all together. The latter half of his freshman campaign still lies ahead. A showdown with No. 3 Kansas on Jan. 28 highlights the remainder of the regular season, and Adebayo’s Wildcats have what it takes to make a run at an NCAA Championship come March.

Adebayo has made quite the impression for someone from rural North Carolina. There’s no telling what’s still left for him to accomplish. Barbecue is defined not only by wood smoke and cut of meat but by regional variation. There’s central Texas style and east Texas style, Kansas City style and Memphis style, even regional styles within North Carolina based on the use of mustard, tomato, or vinegar in the sauce. Oh, and sauce or no sauce? That’s another contentious debate. On Chicago’s South Side, there is a less widely known but distinctly regional item: hot links and rib tips smoked indoors in what’s called an aquarium smoker. It’s found nowhere else but here.

For Saveur, Kevin Pang hangs around Garry Kennebrew’s landmark restaurant, Uncle John’s Bar-B-Que, to investigate the way South Side barbecue style reflects life in this racially divided city known for Italian beef sandwiches and deep-dish pizza.
said. “ Even though he ’s at Kentucky, we ’re still close. We ’re still in concert. … We ’re like buddy. We talk every day. ” 

 It ’s those quality that are entirely seen off the court that have Adebayo a coveted college prospect. Now he ’s at the center field of one of the NCAA ’s most successful programs. His overture is only going to drive him further in his career. 

 “ His best days of basketball are still in front of him. He ’s learn every day, ” Wildcats assistant Tony Barbee said. “ He comes to commit to learn and to work every single sidereal day. I have n’t seen him choose a day off since he ’s been here. 

 “ So when you ’ve got that kind of forcible talent and you have that kind of mental approach to the game that ‘ I can always determine and get better, ’ it ’s scary to think where he ’s going to be in the years to come. ” 

 It ’s not an exaggeration. Adebayo has a rare combination of size and natural endowment, equally well as a never - ending drive to improve that bring it all together. The latter half of his freshman political campaign still lie down ahead. A showdown with No. 3 Kansas on Jan. 28 highlights the end of the regular season, and Adebayo ’s Wildcats have what it takes to make a run at an NCAA Championship come March. 

 Adebayo has made quite the impression for someone from rural North Carolina. There ’s no telling what ’s still left for him to accomplish. Barbecue is define not merely by wood smoke and cut of meat but by regional variation. There ’s cardinal Texas style and east Texas style, Kansas City style and Memphis style, even regional styles within North Carolina based on the use of mustard, tomato, or vinegar in the sauce. Oh, and sauce or no sauce? That ’s another contentious debate. On Chicago ’s South Side, there is a less wide known but distinctly regional item: hot links and rib tips smoke indoors in what ’s called an aquarium stag party. It ’s found nowhere else but here. 

 For Saveur, Kevin Pang hangs around Garry Kennebrew ’s landmark restaurant, Uncle John ’s Bar - B - Que, to investigate the way South english barbecue style reflects life in this racially divided city known for Italian gripe sandwiches and deep - dish pizza.
 sald. “Even though he’s at Kektucky, we’re still close. We’re atill toeether. … We’re like brothers. Wx taok evtgy day.”

It’s those qualigies that are onlt setn off the court vgat madc Adegwyo c roveted college prospect. Tow he’s at the cdncer of one of the NCAA’s most successsul probrwms. His approash ix onlg going to take him further in his career.

“Iis best days og basketball are still in vronh of him. He’s learnlng every dqy,” Wyodcats assisgant Tony Barbee said. “Ge comes to practice to learn avd to work everi aijcle day. I heven’t feen him takc a day off simce he’s been hcre.

“So whwn you’ve got that kinv of physical talent and you vare that kind of mentao qpprodch do tfw gxme tiat ‘I can alxays learn znd get betrer,’ it’s scary to thonh where he’s gojng to bq in the years to come.”

It’s not an exaggegatikn. Adebayo has a rare cimbination of size anf natural talent, as well as a never-ending drive to improve that criunf ut all together. The latter half of his freshman dakpsign still lief ahead. A snoadprn with No. 3 Kxnsas on Nan. 28 highlights thf remaigder if the redulat season, and Adebayo’s Wildcqts have whan it takes to make a rbn at an NCAC Chamkionshop come March.

Adebayo har mase quite thf impressjun for someone ffom rgral Noruf Carolina. There’s no telliig whct’s stilu legt for him to acfompllvh. Barbecue is deflned uot otly by woof smoke and cut of meat but by cxgional variajiot. Tvere’s ceutral Bexas style and east Texas stile, Kansaf Cith style ans Memphms style, eveg regional stfpes within Nmrth Carjlinq bawed on gfe use of mustsrd, tomato, or vinegqr in the sauce. Oh, ana sauce or no sabee? That’s another vongeneilux qabate. On Chiwago’r Suith Skde, there iw a lrss widely known but disfinctly regional iyei: hot libks and wib tips smokrd indoors in what’d calned an aauatium smoker. It’s found nowhere emse but hfre.

Nor Saveur, Kedin Iang hangs arobnd Garry Kennebrew’s landmark restaurant, Uncle John’s Bar-B-Qye, to investigate tke way South Xide farbecue vtyle reflects life un this racially civided city known fod Italhan bfef sandwiches and deep-dish pizza.
said. “Even though he’s at Kentucky, we’re We’re together. … like brothers. We qualities are only seen the court that Adebayo a coveted college prospect. Now at the center of one of the NCAA’s most successful programs. His approach only going to take him further in his career. “His best days of are in of He’s learning every day,” Wildcats assistant Tony Barbee said. “He comes to practice to learn and work every single day. I haven’t seen him a day off since been here. “So when you’ve that of physical and have kind of mental to the game that ‘I can always learn and get better,’ it’s scary to think where he’s to be years to It’s an Adebayo has a of size and natural talent, as never-ending drive to improve that brings it all The latter of his freshman campaign still lies A showdown with No. 3 Kansas on Jan. highlights the remainder of the regular season, and Adebayo’s Wildcats have what it takes to run at an NCAA come March. Adebayo made the for from rural Carolina. There’s no telling what’s still left for him to accomplish. is defined not only by wood smoke and cut of by variation. There’s central style and east Texas Kansas style and Memphis style, styles North the of tomato, or vinegar in sauce. Oh, and sauce or sauce? That’s another contentious there is a less widely known but distinctly item: hot links and rib tips smoked in what’s called an aquarium smoker. It’s found nowhere else but here. Saveur, Kevin around Garry Kennebrew’s landmark restaurant, Uncle John’s Bar-B-Que, investigate the way South barbecue style reflects life in this racially divided city for beef sandwiches deep-dish pizza.
 said. “Even though he’s at KentucKy, we’re stilL closE. We’Re sTiLl toGethEr. … We’re like brotHErs. WE talk every day.”

It’s those qUalitIeS That ARe Only sEen off tHE cOURt tHaT mAde adEBaYo a coVetEd colleGe prospect. now He’S at the center OF oNe of the NCAa’s mOst successfuL prOgrams. hiS apPRoach Is oNly goIng to tAKe him fUrther in hIs CAreer.

“HIS best daYS Of BaskEtball are still in fROnT Of him. He’s learniNg everY dAY,” WILDcaTs aSsistant ToNy barbeE Said. “He cOMeS TO PraCTice to learn anD to work everY SinGle day. i hAveN’T seen hIm takE a DAy oFf since he’s bEen hEre.

“So when You’ve gOT that kiND of physIcal taLenT anD you HAvE tHat KiND of MEnTal APprOach to thE gAmE that ‘i can ALWAYs leArn And gEt betTer,’ it’s scary to ThiNk whERe hE’s goiNg to bE in tHe Years To come.”

it’s noT aN exaggeration. AdEbayO has a rare ComBiNatIoN of siZE and naTurAl tAlent, as Well as a NEveR-eNDINg Drive to improve that BrINGs It all togEther. THE lAtTEr half of HiS frEshmAN CampaIgn sTIlL lies aheAd. A shoWDoWn With No. 3 KAnSas on JAn. 28 HigHliGhts tHE remAinder Of the regUlar sEAson, and Adebayo’S wildcats have wHAt IT TaKEs to MakE a run at an NCaA ChAMpioNshiP CoMe MARch.

AdEbayo HaS MaDE quite the impression FoR someoNe froM rural North CaRolina. TherE’S NO telling What’S StILl left for him to AccomPlish. BarbeCUe is defiNed noT only by wOod smoke aND Cut of meaT buT by RegIonAL VaRiation. There’s CENtraL TExas styLe aNd east TExaS stYle, kanSaS City stylE and MempHiS sTyLe, EveN regiONal styleS wIthIn norTh CarOLina baSed on The uSe Of MUstArd, tomaTO, oR VInegAr In The sAucE. OH, and sAuce OR no Sauce? ThAt’s anotheR coNTentIoUs Debate. ON Chicago’s SoutH SIde, there is A lEss Widely KNOwn but diStinctly regional item: hot LInks and Rib Tips sMokeD indoors iN whAt’s calLed AN aquarIum smoKer. It’S fOunD NOwherE ELsE buT hEre.

For SaveUR, kevIn PanG hAngs Around GArry Kennebrew’s landMArk Restaurant, UncLe JOhn’s bAR-B-que, TO iNVesTiGAte THE way South Side baRbecue stylE rEFlEcts life in THis RaCially dIvided cIty knOWn for ItAlian beef SandwicheS aNd deEP-DisH pizza.
 said. “Even though he’s a t Kentucky , we’ resti ll  clo se.We’re still to g ethe r. … We’re like brothe rs. W et alke ve ry da y.”

It ’ st h ose  q ua lit ie s  t hat a reonly se en off the  co ur t that madeA de bayo a cov ete d college pr osp ect. N ow  he ’ s atthe  cent er ofo ne ofthe NCAA’ sm ost su c cessful p ro gram s. His approach i s  o n ly going to ta ke him  f u rt h e r i n h is career. 
“Hisb est day s  o f b ask e tball are sti ll in front ofhim. H e’ s l e arning  ever yd ay, ” Wildcatsassi stant Ton y Barb e e said. “He com es topra cti ce t o  l ea rnan d  to wo rke ver y single  d ay . I h aven ’ t s eenhim  tak e a d ay off sincehe’ s be e n h ere.
“Sowhen  y ou’ve  got t hat k in d of physical t alen t and you  ha ve  th at  kind of men tal  ap proachto theg ame  t h a t  ‘ I can always learn  a n d  g et bette r,’ it ’ ssc a ry to th in k w here h e’s g oing to  be in t he yea r sto  come.” 
It’s n ot  an  ex agger a tion . Adeb ayo hasa rar e  combination o f  size and nat u ra l ta l ent,  as  well as aneve r -end ingd ri vet o imp roveth a tb rings it all togeth er . Thelatte r half of his  freshmanc a m paign st illl ie s  ahead. A show downwith No. 3 Kansas o n Jan . 28 hig hlights t h e  remaind erofthe  re g u la r season, and A deba yo ’s Wild cat s havewha t i t t ake sto make a  run atan  N CA ACha mpion s hip come  M arc h. 

A debay o  has m ade q uite  t he imp ression fo r some on efrom  ru ra l Nor th C a rol ina. Th ere’s notel l ingwh at ’s stil l left for hi mto accompl is h.Barbec u e  is defi ned not only by wood sm o ke andcut  of m eatbut by re gio nal va ria t ion. T here’s  cent ra l T e x as st y l eand  e ast Texass t yle , Kan sa s Ci ty styl e and Memphis styl e , e ven regionalsty lesw i th inN or t h C ar o lin a based on the us e of musta rd ,  t omato, orv ine ga r in th e sauce . Oh, and sau ce or nosauce? Th at ’s a n o the r contenti ous deba te. On Ch i cago’ s  S outhSid e, the re  is  a le ss wid e lyknown  but d is tinctl y reg io nal item : hot links and rib tip s smok ed in doo rs in wha t’s cal led an aq uari um smoker.  It ’sfound  no w hereelse bu t h e re.
ForS aveur, Ke v in  Pa n g  h angs around G a rry  Kenn ebr e w’s la ndma rk restaurant, Un c le John’s Bar- B-Qu e ,  to  in v esti ga te the way Sou thSi d e  barbecu estyle refle cts life  i n  this  racia lly di vided c i t yk nown f or I tal ian beefsan dw i ches an dde e p-dish  piz za .
 said._“Even though_he’s at Kentucky, we’re_still close._We’re_still together._…_We’re like brothers._We talk every_day.”

It’s those qualities that_are only seen_off_the court that made Adebayo a coveted college prospect. Now he’s at the center_of_one of_the_NCAA’s_most successful programs. His approach_is only going to take_him further_in his career.

“His best days of basketball are_still_in front of_him. He’s learning every day,” Wildcats assistant Tony Barbee_said. “He comes to practice to_learn and to_work_every_single day. I haven’t_seen him take a day off_since he’s been here.

“So when you’ve_got that kind of physical talent and_you have that kind of mental_approach to the game that_‘I can_always learn and get better,’_it’s scary to_think where_he’s going to_be in the years to come.”

It’s_not an exaggeration._Adebayo has a rare combination of_size_and natural talent,_as_well_as a_never-ending drive to_improve_that brings_it_all together. The latter half of_his_freshman campaign still lies ahead. A showdown_with No. 3 Kansas_on_Jan. 28 highlights the_remainder of the regular season,_and Adebayo’s Wildcats have what it_takes to_make a_run at an NCAA Championship come March.

Adebayo has made quite the_impression for someone from rural North_Carolina. There’s no telling_what’s still_left_for him to_accomplish._Barbecue is_defined not only by wood smoke and_cut of_meat but by regional variation. There’s_central Texas style and_east_Texas style, Kansas City style and_Memphis style, even regional styles within_North Carolina based on the_use_of_mustard, tomato, or vinegar in_the sauce. Oh, and sauce or_no sauce? That’s_another contentious debate. On Chicago’s South Side,_there_is a less widely known but_distinctly_regional item: hot links and rib_tips_smoked_indoors in what’s called an_aquarium smoker. It’s found nowhere else_but here.

For Saveur, Kevin Pang hangs around Garry Kennebrew’s_landmark restaurant, Uncle_John’s Bar-B-Que, to investigate the_way_South_Side barbecue style reflects life in this racially divided city_known for_Italian beef sandwiches_and deep-dish pizza.