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Photo: Sun/Eater ATX

How does Franklin Barbecue's Aaron Franklin survive SXSW, when the influx of out-of-towners makes working "80 hours in a week" not unheard of? "We cook 24 hours a day," Franklin tells Eater Austin. "One shift just goes into the next. On Saturdays, I get there 1:45 a.m. and I don't leave until 5p.m." Franklin also reveals additional details about his upcoming cookbook and TV show, in which "we can kinda do whatever we want." [Eater Austin]

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