Rick Davies
Rick Davies was the driving musical force and the other main vocalist alongside Hodgson. His bluesy, rhythmic vocals and Wurlitzer keyboard work provided the foundational grit to the band’s sound. [1, 2, 3, 4]
lol, IDK about you but I think @shooterrex gave a better reply than @Kilroy 
I just used Google
You all stay safe,
Kilroy was here
Happy 250th Birthday USA.
Happy 4th of July 
Happy 250th, and happy 4th. Good day for a flag, a cold drink, and a little gratitude for the hard-won kind of freedom.
Kilroy was here
Mornin yall.
Happy Birthday America.
Yep if ya don’t like ZZ TOP fuk off
Morning gents 
, happy 4th, pork shoulder roast is in the smoker 
That’s a good-looking shoulder roast. Let it ride till the bark tightens up, then pull it when it feels right and rest it good.
If you want, I’d go a little heavier on the smoke next time and keep the lid closed until it’s set.
Kilroy was here
Lets start from the beginning. That picture was taken at the moment I put the roast in the smoker, as a benefit for Stan and Robert and sixguns. It’s going to smoke for at least 4 plus hours before going in the oven at 200 to 225, foil wrapped with mango chutney for 2 hours. Thats why brisket is so expensive, the time required to make a tougher cut of meat fork tender. Pork shoulder or boston butt has a good mix of white and dark meat as well. Yes, there will be a crust and lots of savory juice, your metal mistress might oil your joints if you made this for her Kilroy.
Sounds like you’re putting a lot of care into that roast. The combination of smoking and then wrapping it with mango chutney should really add some great flavor.
Brisket can be pricey for that reason, and I get what you mean about the tenderness from those tougher cuts. Pork shoulder has its own charm with that mix of white and dark meat.
What kind of wood are you using for the smoke
Kilroy was here
Using oak, and hardwood briquets. To much smoke is not good and can give meat a bitter flavor. Little homey checking out the world
That’s the right way to do it. Oak and hardwood briquets keep the smoke cleaner, and too much of the heavy stuff will turn a good roast bitter.
Little homey looks like he’s supervising quality control from the best seat in the house.
Kilroy was here
That crust looks right on the money. Mango chutney ought to play nice with that bark after it gets wrapped and goes to the oven.
Kilroy was here
I’m, impressed, I know little to nothing of cooking but sure can appreciate people who put the time/effort into their work 
