Catching the Wave

While I always enjoy the conversations on Invest Like the Best, one recent episode with Kevin Systrom and Mike Krieger, the founders of Instagram was one of my favorites. They talked a lot about product decisions that they made that felt very applicable to product management. One of the anecdotes I really liked was when they compared building a feature at the right time to catching a wave:

“There’s an optimal time to start paddling to catch a wave. If you start too early, you look like an idiot. If you start too late, you look like an idiot… …If you start at the right time, everything aligns”

Link to Castro clip of the quote.

This perfectly aligns with my experience as a product manager and is applicable whether you’re building a new product or features on an existing product. There’s always an optimal time to start working on something and doing it too early or too late often doesn’t have enough of an impact. This is why the right priority is so important and part of what makes the product management job quite difficult!

You can check out more Invest Like the Best episodes here.

Pulled pork in < 1 hour

My experience making and freezing pulled pork for future use.

My wife’s family has a great tradition at the annual beach week. Each couple in the family cooks one night of the week. This has several advantages over everyone making their own stuff or going out for dinner.

First – and most obviously – we get home cooked meals every night of the week. Second, we all eat together. It’s a great time to have everyone around the table and chatting at the same time. Third, I get to stay on the beach longer and come back to the house just before dinner. Finally, while it’s definitely not a competition to see who makes the best meal 😉, everyone goes all out for their night of the week. We have some great dinners during the week, my favorite being Trey’s homemade lasagna.

This year, I wanted to make my favorite, some carolina pulled pork. The problem is that I want to smoke it on the Big Green Egg and eat it an unknown number of days later. That turned out to not be a problem due to my Christmas experiment where I froze the pulled pork and reheated it before everyone arrived! My wife still insists that’s the best pork I’ve made…

I just finished smoking this one the Big Green Egg and I think it turned out great. I’ve been watching a lot of BBQ with Franklin on YouTube lately so I followed his advice on the rub. I added a bit of cayenne pepper and brown sugar to this:

  • Kosher Salt
  • Black Pepper
  • Paprika
  • Garlic Powder
  • Chili Powder

I didn’t measure the ingredients but it was close to equal parts salt, pepper, and sugar, paprika, with a pinch of the other ingredients.

Since I was making this for a lot of people, I had 3 pork butts on at once. That definitely maxed out the capacity for the large Big Green Egg!

IMG_3417.jpg

IMG_3418.jpg

I smoked this one at 250 for 5 hours over hickory chunks, wrapped it up, and waited until the internal temperature hit 195. It’s important to let the pork rest for a while after cooking to allow the muscle fibers to soak up the juices so I let them sit on the counter in foil for another 30 minutes. After that I pulled them apart, let them cool to room temperature, and put them in the freezer. There is no sauce in the freezer bags, I’ll put it on the pork when I warm it up. It should only take around an hour to warm them up and have them ready to eat.

It will be exciting to see how they turn out! Based on my previous experience with pulled pork, I think everyone will love them. 👍🏼

IMG_3422.jpg

-Aaron

The Past Year with BGE

It’s been a while since I posted a blog about my grilling and smoking experiences with the Big Green Egg. For some reason, I find it far easier to eat whatever I cooked than take pictures and write about it. Nonetheless, I’ve been using the Big Green Egg a lot over the past year and have cooked a number of different things. Scrolling back in my FlameBoss log, I’m going to pull out some of the interesting cooks and point out some things that I’ve learned. I don’t know why but the graphs from the FlameBoss get screwed up a lot of the time so I won’t be able to show some of them.

 

Pulled Pork for Christmas

Every year, my extended family comes over to my house on December 23rd. We always have a great time catching up, of course with excellent food. Last year, I made pulled pork; it was a hit and I wanted to do it again. This year I had a predicament though. I was going to be out of town until about 3PM on the day that everyone was going to arrive. I decided I wanted to freeze the pulled pork and reheat it on the 23rd. It turns out this was something a lot of people have done and pulled pork reheats very well. The only big concern is ensuring that you safely freeze the meat so it doesn’t harbor bacteria. I cooked the pork about 10 days early with a typical rub on it:

  • 2 tablespoons sweet paprika
  • 2 tablespoons packed light brown sugar
  • 4 teaspoons kosher salt
  • 1 1/2 teaspoons chili powder
  • 1/4 teaspoon cayenne
  • 1/4 teaspoon dried oregano
  • 1/4 teaspoon dried thyme
  • 1/4 teaspoon ground cumin
  • 1/4 teaspoon freshly ground black pepper
  • 1/4 teaspoon garlic powder
  • 1/4 teaspoon onion powder

62D440FB-81F0-4B59-BBBC-158AA3ABF0DC.png

After letting it cool, I vacuum sealed 2 bags and cooled them in a cooler prior to freezing them. To reheat, I let the pork thaw for a while on the counter, put it in a pan with some vinegary sauce, cover it, and cook it at 300 degrees until it’s heated. The whole process was pretty simple; I highly recommend trying it out! Right now, I’m cooking another 24 pounds of pork shoulder to bring to our family’s beach week and eat there!

 

Ribs

I’ve made ribs about 20 times this year. They are typically my go to meat to smoke if someone is coming over to the house for dinner. While they always come out cooked extremely well, I still don’t feel like I’ve got the method perfect. I’ve tried different ways to cook them, 3-2-1, 2-2-1, no aluminum foil, membrane off or on and it often feels like there are too many variables to say exactly what makes them great or just good.

There was one time I put some sauce on them that had too much sugar and it burned all over them. That was a super disappointing and I definitely learned to check the sauce out before using it.

IMG_1774.jpg

Other Tasty Things…

Here are a few other things that I made in the past year. I didn’t branch out a ton but I did get several good cooks in.

  • Wings
  • Pork tenderloin
  • Carnitas
  • Bacon-wrapped turkey tenderloin
  • Pizza
  • Cookies

A54E3A1F-4C02-4152-AB28-8F58ADD40076.png  CDF5FC89-F298-45D3-A836-579E435160CA.png

-Aaron

 

New Features in ONTAP 9.6

ONTAP 9.6RC1 is out now, which is no surprise to those who follow the new ONTAP release cadence at NetApp. For several years, we’ve been releasing two versions a year, in the fall and spring. Typically a long-term support (LTS) release comes out in the fall but this year, the model has changed a bit. Going forward, every release will be a long-term supported release with 3 years of full support, 2 years limited support, and 3 years of self-service support. In case you were holding back on the spring release of ONTAP out of concern for it not being a LTS release, go ahead and upgrade! It will be a great experience with a simple automated upgrade, like any ONTAP upgrade.

Simplicity

The primary theme of ONTAP 9.6 is simplicity. I’ve talked to many customers and partners who will happily reduce the tunability of a product in exchange for a simpler user experience. With ONTAP 9.6, there are a number of improvements that will deliver a simpler experience for administrators.

The first of these features is a excellent out-of-box experience that reduces the setup to 5 simple steps. After the initial setup, quick provisioning workflows and guided LUN placement allow you to get your applications configured faster. Configuration of replication continues to be simplified, so you can ensure all your data is protected and available. Finally, upgrade has been simplified to allow faster and more convenient upgrade from a laptop.

The management ecosystem has changed as well. Now OnCommand System Manager is ONTAP System Manager. This is where you’ll go to manage a single ONTAP cluster. The look and feel has been updated to be more intuitive and provide simpler workflows. You’ll see some of these improvements the first time you log in. In the background, System Manager is using REST APIs to deliver a simpler management experience

system-manager-protocols.png

AFF A320 and NVMe

Along with ONTAP 9.6, NetApp is releasing a new controller, the AFF A320, with onboard 100GbE ports for high performance connectivity. The AFF A320 will support the new NS224 NVMe expansion shelf. This combination of high performance and low latency will be a great fit for artificial intelligence and deep learning workloads.

StorageReview NetApp NS224 NVMe SSD Storage Shelf.png

Aggregate encryption

ONTAP supports a couple different types of encryption. Encryption through NSE drives means that everything on the cluster is encrypted. This feature is a great fit for secure environments but sometimes you only want to encrypt some of the data on the cluster. Volume level encryption allows you to encrypt data for an individual volume but could be tedious to maintain for many volumes. Aggregate level encryption fills the gap between these two, providing a simpler experience without needing to purchase special hardware or encrypt all the data on a cluster.

New MetroCluster Support

As a past MetroCluster engineer, I always like to keep track of the new things the team is doing. MetroCluster has been supported with an IP backend for over a year now. The team has slowly increased the distance between the sites, now allowing up to 700km of distance. New in ONTAP 9.6 is support for smaller systems, the AFF A220 and the FAS2750.

-Aaron

Brisket!

While I’m a typical North Carolina guy in that pulled pork with a vinegar-based BBQ sauce is the ideal BBQ, my dad prefers something closer to Texas BBQ. Because of this, he’s been asking me to make brisket for him since I got the Big Green Egg. This year for Father’s Day, I decided I’d go ahead and give it a try. Based on what I had read while poking around on the Big Green Egg forums, brisket was one of the more challenging things you can cook. If you don’t cook it long enough, it’s too tough and if you cook it too long, it can dry out. It’s tough to time because there could be a stall in the cook that prevents it from getting to the appropriate temperature in time. Some of these things are the main reasons I haven’t tried it yet. I’m happy to say that after some research and advice from folks at work, this turned out to be far easier than I thought.

After buying the 11 pound brisket from a local butcher (the smallest one they had?!), the first thing I needed to do was season it. Based on advice from a friend at work, I started with an all purpose seasoning that was mostly salt, layered on a standard BBQ seasoning, and finished it off with a course ground steak seasoning for texture. I put all these seasonings on 2 days before I wanted to smoke the meat. Next time, I’d like to get more creative with the seasonings. While all of these were good, I’d be interested to see what some spicier seasonings would do to the meat.

IMG_1071

The night before the smoke, I injected the brisket with 2 cups of beef broth. Once again, I’d like to get more creative with the ingredients for the injection next time. This was good but I’d like to see what other flavors I can bring to the meat.

IMG_1072

IMG_1082

Finally, I started smoking the brisket at 6:00 AM, with some hickory chunks providing the smoke at a temperature of 230. I was hoping this would allow the brisket to be ready between 3:00 and 4:00 PM, with some time to rest before I slice it. As you can see in the graph from the FlameBoss, the brisket quickly came up to 165 degrees. I pulled the meat, wrapped it in aluminum foil, added some beef broth, and placed it back on the Big Green Egg. The temperature stayed steady for a while before quickly coming up to 200 degrees. I pulled the brisket around 1:45 and placed it in a cooler to rest until time to eat. This ended up being a bit early to come off the smoker. In the future, I’ll probably start a couple hours later in the day.

img_1225.png

The final product was delicious and amazingly tender. while I sliced it, the whole family stood around grabbing pieces like they were candy. Everyone agreed it was tasty and that I would need to make it again for future events!

IMG_1086

Find VM Name by IP Address

What do you do when you’ve got a couple hundred VMs in vCenter and you need to find one? If you know its IP address, you can use this nice little PowerCLI snippet. It helped me solve a problem for one of my coworkers.

PS /Users/amkirk> Get-View -ViewType VirtualMachine | ?{ ($_.Guest.Net | %{ $_.IpAddress }) -contains "10.63.172.31" } | select Name

Name
----
csa-rules-server-01032018

-Aaron

Cisco Live NOC and PowerCLI

I wrote in a previous post about how Cisco Live runs on NetApp Storage. I’ll write a few posts describing some of the automation we use to get ready for the show and some ways that we monitor the hardware during the show. This is the first of those posts.

One of the things we need to do to prepare for Cisco Live US is move the data from a FAS8040 to the AFF8060 that we use during the show. NetApp SnapMirror makes the data easy to move but we also need to rediscover all of the VMs from the replicated data. This turns out to be a long process if you need to manually click on all of the .vmx files from the replicated data. To speed this process along, I used a VMware PowerCLI script. We’ve got four volumes but I’ll demonstrate the process for one of them, CLUS-A-01.

First, all of the VMs need to powered down. We’re going to have to remove all of them so they need to be powered down anyway. Once they’re powered down, check to see if there are any that are connected to the datastore from the CD Drive. Disconnect them if there are.
get-vm -datastore CLUS-A-01 | stop-vm
get-vm | Get-CDDrive | select @{N="VM";E="Parent"},HostDevice,IsoPath | where {$_.IsoPath -ne $null}
get-vm -Name clnoc-wifi-checker3 | get-cddrive | Set-CDDrive -NoMedia -Confirm:$false
Next I’ll need to take the inventory of all the VMs we’re going to move so that we can make sure they show up later. The VM name has often been changed and has nothing to do with the VMX name so I’ll pull both of those and dump them to a file as a reference. I’ll also dump the VMX paths into an object that I can import and use later.
get-vm -datastore CLUS-A-01 | select Name,@{E={$_.ExtensionData.Config.Files.VmPathName};L="VM Path"} | set-content /CLUS-A-01.txt
get-vm -datastore CLUS-A-01 | select @{E={$_.ExtensionData.Config.Files.VmPathName};L="VM Path"} | export-clixml /CLUS-A-01.xml
Now all VMs can be removed that are on the target datastore.
get-vm -Datastore CLUS-A-01 | where {$_.PowerState -eq "PoweredOff"} | remove-vm -Confirm:$false
I don’t have good steps for this part. I’ll come back in the future and add the commands but the SnapMirror needs one final update, then I need to break it. This makes the destination volume read/write. After the volume is accessible, mount it from the NetApp controller. Now, back to the PowerCLI…

Add the datastore in vCenter from it’s new location.
Get-VMHost -Location CLUS | new-datastore -Name CLUS-A-01 -Path /CLUS_A_1 -NFS -NfsHost 192.168.1.202
Now that the volume is accessible, I just need to grab the VMX paths that I dumped to a file earlier, loop through the VMX paths and add them back to vCenter.
import-clixml /CLUS-A-01.xml | foreach-object {
$vmhost = $vmhosts | get-random -count 1
New-Vm -RunAsync:$true -VMFilePath $_ -VMHost $vmhost<span id="mce_SELREST_start" style="overflow:hidden;line-height:0;"></span>
}

There you have it! We actually combined all of these commands into a little script that handles everything for us. This makes a easy way to get the FlexPod ready for Cisco Live!

-Aaron