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Heirloom Market BBQ Restaurant Review: Texas-born and Tennessee-reared Cody Taylor and former South Korean teen pop star-turned-chef Jiyeon Lee are partners in Heirloom. Stored on the enclosed attached patio, sundry sorts of wood are each used to smoke a different type of barbecue. The spicy Korean-style barbecue sandwich is not wicked hot, but blends Korean flavors with a fresh kimchi coleslaw atop a sweet pile of smoked pork: Carolina meets Korea. Brunswick stew is fresh tasting and boasts a vinegary tang. Spare ribs show the requisite pink smoke ring, proof of the cooking method (slow, over wood). Four sauces rest on the table: a Carolina vinegar-pepper sauce; a smoky-sweet Tennessee style; a peppery Texas style; and perhaps the best, KB, for Korean Barbecue, thick, sweet and just slightly zipped up with spice. Not in the mood for 'cue? Have the burger, made with Creekstone Farms beef from Kansas; it's cooked on a cast-iron griddle, giving the beef a distinctive taste. Based on jasmine tea, the sweet iced tea is addictive. Heirloom no longer offers dine-in, only take-out and catering.