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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 life and in Heirloom. Sundry sorts of wood are piled on the patio, as each is 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. Fresh-tasting Brunswick stew 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. Thanks to a local ordinance, Heirloom no longer offers dine-in, only take-out and catering, although you can stand on the patio and eat if you wish.