Whole pork belly from Midnight’s Farm on Lopez Island, before trimming. (Photo ©Bryan Gooding) There are only a few dishes in barbecue where a pit master can take it to the edge and really personalize the food. Sausage is one. Smoked bacon another. Former ferry Captain Kenny Burtness dropped by one day and left us a one pound slab of his homemade smoked bacon. This was not by any stretch of the imagination normal looking bacon. Irregular in shape with wide swings in fattiness and leanness, Kenny had used an unusual blend of spices and maple syrup for his personal…