Place roasting dish on grill with 2 mini woks inside it. Fill with beer, water, Old Bay, salt, pepper and one bay leaf per mini wok.
Low Country Boil
Turn grill to high heat and bring to a boil.
Once boiling, add equal amount of potatoes to each mini wok and cook 10 minutes. Repeat with corn and kielbasa and cook 5 minutes. Divide in half, add shrimp and cook 3 minutes, or until pink and opaque.
Meanwhile, melt butter and stir-in garlic powder.
After shrimp cooks, remove mini woks from roasting dish and dump liquid. Put shrimp in 2 brown paper bags (your plates for the evening), spoon melted butter on top and serve with cocktail sauce and crusty bread.